Re: Question about drum roaster design
- From: axle <axlenothere@xxxxxxxxx>
- Date: Sun, 18 Sep 2005 01:39:01 GMT
Andy Schecter wrote:
jim schulman wrote:
The tenor of the chaper is that virtually all heat transfer is by convection even in conventional drum roasters.
This is the straw that broke the camel's back. This info is not in the first edition, so I'm going to have to bite the bullet and get the second edition.
Still, the info seems strange. What about heating by radiation? If you hold your hand a few inches below a 500F steel drum, it will indeed feel plenty of radiant heat.
It may be convection from the heat source to the drum but you could say too that the beans receive heat from contact with the drum wall which I don't think it would be correct to call convection. Then the cascade of heated beans into the air in the drum could always be hotter than the air. Since the shape of the bean is sort of round on one side particularly, actual contact is minimal there. A bean shaper would be of benefit in the contact situation. lol
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