CFD modeling of heat transfer and flow field in a bakery pilot oven

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

“…Previous studies have shown that reasonable agreement with experimental measurements can be achieved by solving the steady-state Navier-Stokes equations for 3D flow using the SIMPLE algorithm [17]. Turbulence is modelled using the realizable k-transport model [18][19][20]. The continuity, momentum and turbulence transport equations are solved numerically using ANSYS FLUENT 14.0 [21].…”

Numerical investigation of the effect of ambient turbulence on pressure swirl spray characteristics

“…The other parameters take the recommended default values C 1 =1.44, C 2 =1.92 and C 3 =0.09, see e.g. Boulet et al (2010). Also considered here are the RNG k-model (Bafekr et al, 2011) and the Reynolds Stress model, the latter being the most general and computationally expensive model which solves six additional transport equations for each of the Reynolds stress components.…”

Heat Transfer and Thermal Air Management in the Electronics and Process Industries

“…Forced convection ovens in the baking industry transfer heat to the product by convection from the surrounding air, radiation from the oven walls to the product surfaces and conduction from its containers. The relative importance of convection and radiation is determined by the baking temperatures and the speeds of the impinging jets; for low air speeds (~1m/s) radiation is the predominant mode while convection is much more important for higher air speeds (Boulet et al, 2010). Most previous studies in the bread baking industry have tended to focus on regimes with relatively low air speeds, where radiative heat transfer is most influential (Kocer et al, 2007), although high air speeds are now receiving greater attention in the literature.…”