Applications of CFD in Jet Impingement Oven

Computational Fluid Dynamics Applications in Food Processing

“…The effect of surrounding fluid, jet velocity and product position on the flow pattern of a jet needs to be explored. Moreover, it is very difficult to experimentally calculate the heat transfer coefficient at different positions (Kocer et al 2007). Computational Fluid Dynamics (CFD) can be used to improve, understand and optimize the jet impingement process.…”

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

“…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. For many years the design and control of baking ovens relied on empirical models, correlating overall performance with simple global parameters such as chamber volume, the temperature of the heating elements and inlet conditions (Carvalho & Nogueira, 1997).…”

“…This in turn has led to far greater use of mathematical modelling to optimise baking predictions by predicting, for example, crust thickness as a function of operating conditions or the internal dough/bread, temperature and moisture conditions during baking (Zheleva & Kambourova, 2005). Until recently, previous scientific studies in the bread baking industry have tended to focus on regimes with relatively low air speeds (<1m/s), where radiative heat transfer is most influential (Kocer et al, 2007). However, forced convection ovens with higher air speeds now appear to be gaining in popularity since they can offer greater levels of thermal efficiency (Khatir et al, 2011).…”