Abstract :
Individual modes of heat transfer, i.e., conduction, convection and radiation were examined for their effects on baking Indian unleavened flat bread (chapati) in a continuous oven developed in the institute. Mathematical models, which represent various modes of heat transfer, had been proposed. Different thermal parameters, e.g., specific heat, thermal conductivity and thermal diffusivity of chapati were determined. To obtain desired puffing, it is necessary to get impermeable layer. For this, the major portion of heat had to be transferred by conduction (66.73%). The combined contribution due to radiation was 24.97%, while the share of free convection was only 8.24%. The contribution due to radiation from the flame was negligible.
