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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(1):64-70

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.64

Article

Numerical Study of Fluid Flow and Heat Transfer in a Tunnel Oven for Bakery

Kwan-Gu Kang1, Hong-Sun Ryou1,*, Choong-Ik Kim1, Dong-Soon Noh2, Ki-Bae Hong3
1Department of Mechanical Engineering Chung-Ang University
1Korea Institute of Energy Research
2Department of Thermal Engineering Chung-Ju National University
*Corresponding author: Hong-Sun Ryou, Professor, Department of Mechanical Engineering， Chung-Ang University, 221, Heuk-Seok Dong, Dong-Jak Gu, Seoul 156-756, Korea. (phone: +82-2-820-5280)

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2001