| Previously developed equations for impingement heat transfer coefficients experienced by a flat plate under an array of slot nozzles were compared to values measured for discrete model food products in a commercial moist air impingement oven. A term was included to account for heat transfer to the edges of discrete objects under impingement flows. The best correlation predicted the convective heat transfer coefficients to an average absolute error of 1.9%, with a standard error of prediction (SEP) of 1.9 W/m 2K.;Condensation heat transfer was successfully modeled as a convective mass transfer phenomenon, driven by a water vapor concentration gradient between the bulk impinging fluid and the product surface. The analogous nature between heat and mass transfer was used to predict the mass transfer coefficients from correlations developed for pure convective heat transfer.;The same correlation found to most accurately predict the convective heat transfer coefficient also most accurately predicted the mass transfer coefficient for impingement flow. When accounting for edge effects, the model predicted the mass transfer coefficient to an average absolute error of 12.7%, with an SEP of 16.4 mm/s. |
