Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking oven

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

“…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.…”

Enhancement of energy efficiency in a paint curing oven via CFD approach: Case study in an air-conditioning plant

“…The CFD model has been used to simulate the absorbed heat flux for developing the new design of gas-fired burner incorporated into the industrial tunnel baking oven [15]. Khatir et al [16,17] the CFD model coupled with a multi-objective optimization framework to find out the optimal design features of the bread-baking oven (oven nozzle size, oven depth) which performed the well thermal distribution throughout the oven. However, academic studies on CFD modeling for curing ovens carried out at a paint curing process in an automotive industry have rarely found.…”

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

“…Most previous CFD studies of forced convection baking ovens have used Reynolds Averaged Navier-Stokes (RANS) turbulence closure equations in baking applications, including the standard k-ε model Sun, 2006, 2007) and the realizable k-ε model for flow in complex geometries (Boulet et al, 2010). Far fewer CFD studies on ovens with high speed impinging air jets have appeared to date, however reasonable agreement between CFD predictions of temperature distribution and experiments has been reported recently (Khatir et al, 2011). These CFD studies have shown that reduced overall energy consumption can be achieved by control strategies based on heat flux into the bread rather than simply controlling the air temperatures.…”

“…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).…”

“…Baking is also a complex process of simultaneous heat, water and water vapour transport within the product where the heat is supplied by a variety of indirect-fired and direct-fired forced convection ovens (Zareifard et al, 2006). Indirect ovens rely on radiation from heated elements within an oven, whereas forced convection ovens are now increasing in popularity since they can offer greater levels of thermal efficiency (Khatir et al, 2011). In the bread baking industry, the primary concern is the effect of heat transfer on the final product quality, which is influenced by the rate and amount of heat application, the temperature uniformity and humidity levels in the baking chamber and the overall baking time (Zhou & Therdthai, 2007).…”