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Analysis of modes of heat transfer in tandoor oven

✍ Scribed by D.C. Saxena; P.Haridas Rao; K.S.M.S.Raghava Rao


Book ID
107933683
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
536 KB
Volume
26
Category
Article
ISSN
0260-8774

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## Abstract Potatoes were baked for up to 60 min in a conventional fan‐assisted oven. Temperature profiles within the potato tubers were determined both by direct measurement and by following the inward progress of starch gelatinisation, which occurs at 65 °C. Temperature profiles with time were S‐