Heat transfer coefficients on cakes baked in a tunnel type industrial oven

Using an h-monitor, surface heat flux and effective surface heat transfer c oefficients were evaluated during baking of two cakes in a tunnel-type mult i-zone industrial oven. An average 75-80% of total heat flux was counted as radiation heat. Air-mass temperature outside the boundary layer was determ ined from the experimental temperature profiles over the h-monitor top plat e. In the range of baking temperatures (186-225 degrees C), relative air ve locities (0.02-0.437 m/s) and absolute humidities (0.0267-0.0428 kg H2O/kg dry air) heat transfer coefficients were 20 to 48.0 W/m(2)K, A simple regre ssion model was developed based on experimental data.