Air impingement oven technology is a relatively new and promising commercial development to increase the efficiency, uniformity, and energy savings. Jet impingement ovens represent a special class of forced convection ovens, which were first designed by Smith . In these ovens, high velocity (5-50 m s−1) jets of hot air (100°C-250°C) impinge on a food product. A schematic diagram of a jet impingement oven is shown in Figure 19.1, with multiple jets impinging on a food product.
|Original language||English (US)|
|Title of host publication||Computational Fluid Dynamics in Food Processing|
|Number of pages||18|
|ISBN (Print)||0849392861, 9780849392863|
|State||Published - Jan 1 2007|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)