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Impinge To strike, dash, or collide against something. Used in the term "impingement oven" to describe an oven design where fan-driven air is delivered perpendicular to the product surfaces using air supply ducts located directly above and below the product placed on a wire-mesh conveyor belt Wet-sensor temperature Temperature of air measured using a temperature probe fitted with a moisture-wicking cloth. Moisture evaporation from the cloth cools the sensor to the wet-sensor temperature (also known as the wet-bulb temperature). In a steam environment, the dry-and wet-sensor temperatures are equal, but if any drying is occurring, the evaporation will cool the wet-sensor probe to a temperature that is lower than the dry-sensor temperature ## Abstract Industrial cooking equipment ranges widely in design and scale from a small smokehouse at the local butcher shop to large batch ovens and automated continuous lines at sprawling meat-processing factories. However, regardless of the size or age of the equipment, the same few principles of heat and mass transfer are common to all cooking processes. Mastering these underlying principles enables processors to fully optimize their cooking equ

Author

Robert E. Hanson

Publisher

Elsevier Science & Technology Books

Published

2024

Language

EN

ISBN

9780323851985