Flow field in a hot air jet impingement oven - part I: A single impinging jet

Heather E. Marcroft, Mukund V. Karwe, Heather E. Vitella

Research output: Contribution to journalArticle

18 Scopus citations

Abstract

The axial and radial velocity components of a single jet impinging on a flat surface were measured in a commercial jet impingement oven using a laser Doppler anemometer. The measured velocity profiles had characteristics of a classical turbulent jet in its potential core region implying a local maximum for the rate of heat transfer directly under the jet center. Temperature variation at selected locations in the jet impingement oven was measured. The measured temperature field indicated that for a given set temperature of the oven, the variation of temperature within the oven cavity was dependent upon the location. Maximum of 15C variation was observed.

Original languageEnglish (US)
Pages (from-to)217-233
Number of pages17
JournalJournal of Food Processing and Preservation
Volume23
Issue number3
DOIs
StatePublished - Sep 1999

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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