2003
DOI: 10.1016/s0260-8774(03)00043-8
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Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven

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Cited by 47 publications
(21 citation statements)
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“…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.…”
Section: Heat Transfer Coefficient Correlationsupporting
confidence: 56%
See 1 more Smart Citation
“…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.…”
Section: Heat Transfer Coefficient Correlationsupporting
confidence: 56%
“…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].…”
Section: Introductionmentioning
confidence: 99%
“…However, the model considered neither the direction of heat and flow to the product, nor the dynamic change of oven load during continuous baking. To deal with the complexity of heat distribution, product geometry and oven configuration, computational fluid dynamics (CFD) modeling technique has been used to study heat and mass transfer in an oven chamber (Fuhrmann et al, 1984;Carvalho & Mertins, 1991;Velthuis et al, 1993;De Vries et al, 1995;Noel et al, 1998;Verboven et al, 2003;Therdthai et al, 2003). CFD is a numerical technique for solving partial differential equations.…”
Section: Heat Transfer Within Oven Chambersmentioning
confidence: 99%
“…There are several papers which the CFD has been used to perform thermal behavior of a drying [4,5], an aluminum holding furnace [6], a heating oven [7,8], a chain-hardening furnace [9], a rubber-smoking room [10,11] and a bread-baking oven [12][13][14]. The increase in energy cost causes to need more efficiency for the industrial thermal process at present.…”
Section: Introductionmentioning
confidence: 99%