Study on air-impingement for processing peking duck oven
In this paper, new apparatus based on air-impingement technology is introduced. This apparatus breaks through the traditional method of roasting, its heating air through heated pipe, jetting air-flow via to nozzle, acting on the rotating duck, and then the subcutaneous fat is dissolved, pellicle is puffed. This apparatus has lower temperature, higher convective heat transfer coefficient which cause the duck gains the same quantity of heat as the higher temperature at the same time. Study shows that the thickness of puffed pellicle is well. Advantages of using air-impingement roasting include better puffing, less pollution, and then it has importance signification at the industry standardization.