Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process
2010; Elsevier BV; Volume: 100; Issue: 3 Linguagem: Inglês
10.1016/j.jfoodeng.2010.04.030
ISSN1873-5770
AutoresN. Chhanwal, A. Anishaparvin, D. Indrani, K.S.M.S. Raghavarao, C. Anandharamakrishnan,
Tópico(s)Food Supply Chain Traceability
ResumoRadiation is the most dominant heat transfer mode in an electrical heating oven. A 3D CFD model for an electric heating baking oven was developed. Three different radiation models namely, discrete transfer radiation model (DTRM), surface to surface (S2S) and discrete ordinates (DO) were employed for the simulation of the electrical baking oven. All models predicted almost similar results, which tallied well with the experimental measurements. During the full heating cycle, the oven set-point temperature was reached after 360 s. Lower temperature zones occurred near oven wall due to lower air flow. Based on preliminary evaluation of applicability, the DO radiation model was selected for bread baking simulation and validated with the experimental measurement of bread temperature. Bread simulation was carried out to study the profiles of temperature and starch gelatinization of crust and crumb of the product. This study indicated the baking process to be complete at 1500 s when the temperature of bread-center reached 100 °C.
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