Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)
By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test proce...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Cernela, Jérémie [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics - Radünz, William Corrêa ELSEVIER, 2020, design, processes, equipment, economics, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:62 ; year:2014 ; number:2 ; day:25 ; month:01 ; pages:758-765 ; extent:8 |
| Links: |
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| DOI / URN: |
10.1016/j.applthermaleng.2013.08.045 |
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ELV034174249 |
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| 520 | |a By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. | ||
| 520 | |a By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. | ||
| 650 | 7 | |a Domestic cooking |2 Elsevier | |
| 650 | 7 | |a Oven-baking |2 Elsevier | |
| 650 | 7 | |a Pan-frying |2 Elsevier | |
| 650 | 7 | |a Heat transfer |2 Elsevier | |
| 700 | 1 | |a Heyd, Bertrand |4 oth | |
| 700 | 1 | |a Broyart, Bertrand |4 oth | |
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10.1016/j.applthermaleng.2013.08.045 doi GBVA2014019000007.pica (DE-627)ELV034174249 (ELSEVIER)S1359-4311(13)00631-5 DE-627 ger DE-627 rakwb eng 690 690 DE-600 530 620 VZ 52.56 bkl Cernela, Jérémie verfasserin aut Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) 2014transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. Domestic cooking Elsevier Oven-baking Elsevier Pan-frying Elsevier Heat transfer Elsevier Heyd, Bertrand oth Broyart, Bertrand oth Enthalten in Elsevier Science Radünz, William Corrêa ELSEVIER Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics 2020 design, processes, equipment, economics Amsterdam [u.a.] (DE-627)ELV003905551 volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 https://doi.org/10.1016/j.applthermaleng.2013.08.045 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 62 2014 2 25 0125 758-765 8 045F 690 |
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10.1016/j.applthermaleng.2013.08.045 doi GBVA2014019000007.pica (DE-627)ELV034174249 (ELSEVIER)S1359-4311(13)00631-5 DE-627 ger DE-627 rakwb eng 690 690 DE-600 530 620 VZ 52.56 bkl Cernela, Jérémie verfasserin aut Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) 2014transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. Domestic cooking Elsevier Oven-baking Elsevier Pan-frying Elsevier Heat transfer Elsevier Heyd, Bertrand oth Broyart, Bertrand oth Enthalten in Elsevier Science Radünz, William Corrêa ELSEVIER Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics 2020 design, processes, equipment, economics Amsterdam [u.a.] (DE-627)ELV003905551 volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 https://doi.org/10.1016/j.applthermaleng.2013.08.045 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 62 2014 2 25 0125 758-765 8 045F 690 |
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10.1016/j.applthermaleng.2013.08.045 doi GBVA2014019000007.pica (DE-627)ELV034174249 (ELSEVIER)S1359-4311(13)00631-5 DE-627 ger DE-627 rakwb eng 690 690 DE-600 530 620 VZ 52.56 bkl Cernela, Jérémie verfasserin aut Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) 2014transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. Domestic cooking Elsevier Oven-baking Elsevier Pan-frying Elsevier Heat transfer Elsevier Heyd, Bertrand oth Broyart, Bertrand oth Enthalten in Elsevier Science Radünz, William Corrêa ELSEVIER Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics 2020 design, processes, equipment, economics Amsterdam [u.a.] (DE-627)ELV003905551 volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 https://doi.org/10.1016/j.applthermaleng.2013.08.045 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 62 2014 2 25 0125 758-765 8 045F 690 |
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10.1016/j.applthermaleng.2013.08.045 doi GBVA2014019000007.pica (DE-627)ELV034174249 (ELSEVIER)S1359-4311(13)00631-5 DE-627 ger DE-627 rakwb eng 690 690 DE-600 530 620 VZ 52.56 bkl Cernela, Jérémie verfasserin aut Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) 2014transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. Domestic cooking Elsevier Oven-baking Elsevier Pan-frying Elsevier Heat transfer Elsevier Heyd, Bertrand oth Broyart, Bertrand oth Enthalten in Elsevier Science Radünz, William Corrêa ELSEVIER Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics 2020 design, processes, equipment, economics Amsterdam [u.a.] (DE-627)ELV003905551 volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 https://doi.org/10.1016/j.applthermaleng.2013.08.045 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 62 2014 2 25 0125 758-765 8 045F 690 |
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10.1016/j.applthermaleng.2013.08.045 doi GBVA2014019000007.pica (DE-627)ELV034174249 (ELSEVIER)S1359-4311(13)00631-5 DE-627 ger DE-627 rakwb eng 690 690 DE-600 530 620 VZ 52.56 bkl Cernela, Jérémie verfasserin aut Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) 2014transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. Domestic cooking Elsevier Oven-baking Elsevier Pan-frying Elsevier Heat transfer Elsevier Heyd, Bertrand oth Broyart, Bertrand oth Enthalten in Elsevier Science Radünz, William Corrêa ELSEVIER Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics 2020 design, processes, equipment, economics Amsterdam [u.a.] (DE-627)ELV003905551 volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 https://doi.org/10.1016/j.applthermaleng.2013.08.045 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 62 2014 2 25 0125 758-765 8 045F 690 |
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Enthalten in Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics Amsterdam [u.a.] volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 |
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Enthalten in Wind resource mapping and energy estimation in complex terrain: A framework based on field observations and computational fluid dynamics Amsterdam [u.a.] volume:62 year:2014 number:2 day:25 month:01 pages:758-765 extent:8 |
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evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) |
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Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying) |
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By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. |
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By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. |
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By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection. |
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