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1. 1. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

   Författare :Urban Wählby; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

   Sammanfattning : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. LÄS MER