Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven

Abstract

A pilot scale radiant wall oven (RWO) was used to bake potato strips at 12 different time-temperature combinations within 16 min at 290°C to 6.5 min at 365°C. Radiant and overall heat transfer coefficients were experimentally determined for each RWO treatment by monitoring temperature and heat flux. Correlation between heat transfer parameters and quality of the samples was also determined. It was determined that 92%–94% of the overall heat transfer coefficient was contributed by radiant heat transfer. While no correlation was found between color of the RWO baked potato strips and heat transfer coefficients, texture of the RWO baked potato strips was negatively correlated with overall and radiant heat transfer coefficients. Radiant heating could be used as a surface treatment to bake potato strips to mimic the surface of fried strips without increasing their fat content.

Keywords

• infrared heating
• potato
• radiant heat transfer coefficient