Project

Study and development of the cooking and grilling proces of convenience products in a continuous, natural gas oven

Acronym
179I14A7
Duration
01 March 2007 → 31 December 2008
Funding
Private funding via IWT/VLAIO
Promotor
Research disciplines
  • Engineering and technology
    • Thermodynamics
  • Agricultural and food sciences
    • Food sciences and (bio)technology
Keywords
convenience heat and mass transfer numerical approach
 
Project description

During this project, heat and mass transfer in convenience products during cooking and/or grilling, and air flow and temperature distribution in an oven cavity will be studied, using both an experimental and a numerical approach. The outcomes of this project will be used for the development of a contiuous natural gas oven for combined grilling and cooking.