ABSTRACT
Acknowledgments .............................................................................................................. 501
Nomenclature ..................................................................................................................... 501
References .......................................................................................................................... 502
Heating and cooling are important processes in the food industry. Rapid heat-transfer
methods can be used to shorten the process time and increase the production rate. Jet
impingement is a rapid convective heat-transfer method, which consists of directed jets that
impinge on the surface of the product. It can be used to speed up thermal processes in the
food industry as well as in other applications. Impinging jets have been widely used and
developed to increase heat and mass transfer in areas such as cooling gas turbines, drying
paper and textiles, and cooling electronic components, and in anti-ice systems on aircraft.
Impingement systems designed for food applications can be used for heating=baking [1-5], drying [6,7], cooling [8], and freezing [9,10]. The first impingement oven was patented by
Smith in 1975 [11]. Several reviews and surveys on impingement heat transfer can be found in
the literature [12-16]. Impingement in the food industry has been reviewed by Ovadia and
Walker [17] and Sarkar et al. [18].
