Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process

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

“…A key aspect of this is determining the heat transfer coefficient, h c , which enables the heat transfer into the bread from the hot gas to be determined. A recent experimental study of the heat transfer in high-speed air impingement baking ovens provides convective heat transfer coefficients relevant to the baking industry [13,14]. These were found to be generally consistent with Martin's [9] correlations, with a difference of less than 12% over the operating range considered.…”

“…Previous relevant CFD studies of bread ovens have predicted air flow and temperature distribution within baking ovens [11] and to optimise temperature uniformity at the bread surface for a baking regime in order to improve energy efficiency [12]. CFD has also been used to reduce moisture loss [13,14] by altering the temperature profile along the length of the oven; to optimise temperature, heat transfer coefficient and bread radius (i.e. dough shape) to improve product quality [15]; and to optimise product quality for various combinations of heating sources [16].…”

Computational fluid dynamics modeling of bun baking process under different oven load conditions

“…Incorporation of evaporation-condensation mechanism and addition of latent heat during phase change in this model keeps bun crumb temperature below 100°C and similar results were also obtained by Chhanwal et al (2011) for bread baking process. These predictions were different and more realistic from earlier CFD simulation studies (Therdthai et al 2003(Therdthai et al , 2004Zhou and Therdthai 2007;Wong et al 2006;Anishaparvin et al 2010;Chhanwal et al 2010), wherein crumb temperature crosses 100°C and it further increases with baking time.…”

“…At 960 s bun center temperature reaches maximum of 98-99°C and further remains constant whereas surface temperature increases continuously till the end of baking process. Therdthai et al (2004), Wong et al (2007) and Chhanwal et al (2011) also reported higher temperature on top surface of the bread in their simulations of bread baking studies. Figure 9 shows the surface temperature of buns placed diagonally in top and the bottom tray in oven during baking process.…”

“…Non-uniform heat distribution inside the oven causes variation in the moisture content and colour of bread. These variations in bread quality can be minimized by the proper design of the oven as well as maintaining proper processing conditions such as air temperature (uniform or non-uniform), heating power, baking time and bread size (Therdthai et al 2003(Therdthai et al , 2004Zhou and Therdthai 2007;Wong et al 2006Wong et al , 2007. However, many studies have been carried out which emphasize process parameters and oven design to be the major factors responsible for bread quality using simulation tool like computational fluid dynamics (CFD).…”