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 language||English (US)|
|Number of pages||17|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Sep 1999|
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)