Condensing-convective boundary conditions in moist air impingement ovens Original Research Article

Previously developed equations for impingement heat transfer coefficients experienced by a flat plate under an array of slot nozzles were compared to values measured for discrete model food products in a commercial moist air impingement oven. The best correlation predicted the convective heat transfer coefficients to an average absolute error of 1.9%, with a standard error of prediction (SEP) of 1.9 W/m2 K, when accounting for edge effects. Condensation heat transfer was successfully modeled as a convective mass transfer phenomenon. The analogous nature between heat and mass transfer was used to predict the mass transfer coefficients from correlations for convective heat transfer. The same correlation found to most accurately predict the convective heat transfer coefficient also most accurately predicted the mass transfer coefficient for impingement flow. When accounting for edge effects, the model predicted the mass transfer coefficient to an average absolute error of 12.7%, with an SEP of 16.4 mm/s.