Measurements of heat transfer coefficients within convection ovens

Carson, James K.; Willix, J.; North, Mike F.

doi:10.1016/j.jfoodeng.2004.12.010

Cited by 43 publications

(33 citation statements)

References 13 publications

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“…The thermal treatment aims at producing meat with desirable sensory qualities, but must also be adequate to destroy both spoilage and toxigenic micro-organisms, otherwise there is a risk of food poisoning (Öz-kan et al, 2004;Carson et al, 2006). This has been demonstrated by several outbreaks of food borne illnesses, caused by Escherichia coli O157:H7 in the past, which have been linked to undercooked meat patties (Shilton et al, 2002;Zorilla and Singh, 2003;Oroszvári et al, 2005a).…”

Section: Introductionmentioning

confidence: 99%

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Braeckman

Ronsse

Hidalgo

et al. 2009

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Braeckman

Ronsse

Hidalgo

et al. 2009

Journal of Food Engineering

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“…Input parameters to the SHMT model were oven temperature (180,190,200,210,220,230, and 240 C), heat transfer coefficient (5, 10, 15, 20, and 25 W m À2 K À1 ), and product radius (0.025, 0.03, and 0.035 m). These values were selected according to reported data for conventional baking ovens and common industrial practice (Baik, Grabowski, Trigui, Marcotte, & Castaigne, 1999;Baik, Marcotte, & Castaigne, 2000;Carson, Willix, & North, 2006;Li & Walker, 1996;Sakin, Kaymak-Ertekin, & Ilicali, 2009;Therdthai et al, 2002;Zareifard, Boissonneault, & Marcotte, 2009). Initial temperature and water content were assumed to be uniform and equal to 25 C and 0.65 kg kg À1 (dry basis), respectively.…”

Section: Simulationsmentioning

confidence: 99%

Baking process design based on modelling and simulation: Towards optimization of bread baking

Purlis¹

2012

Food Control

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a b s t r a c tThis paper presents a theoretical approach for optimal design of the baking process. Conventional baking of bread was taken as subject of study, and simulation of previously validated models was used to investigate the process. The proposed approach is based on the definition of two different times for the baking process: a critical time, i.e. a minimum baking time assessed by the complete starch gelatinization in the product, and a quality time, i.e. the time necessary to achieve a target value for a given quality attribute. In this work, browning determined the quality time due to its relevance with regard to sensory and nutritional aspects. As a result, feasible solutions are obtained involving a minimum baking (acceptable products) and a minimum thermal input for a given value of browning, which helps to reduce the formation of acrylamide. Optimum solutions can be then obtained by defining specific objectives; weight loss can be minimized by lowering the value of heat transfer coefficient. Furthermore, obtained results can be helpful to build more efficient ovens.

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“…The flow past heaters were the interesting phenomenon which could apply to control the high distribution of hot airflow into the ovens [1][2][3]. The simulation method was popular to study the thermal convection phenomenon.…”

Section: Introductionmentioning

confidence: 99%

Implementation and Validation of OpenFOAM for Thermal Convection of Airflow

Suvanjumrat¹

2017

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Abstract. The open source code software (OpenFOAM) was applied to simulate the thermal convection of airflow. The fresh inlet airflow past a circular cylindrical heater through the variable cross-section duct by the centrifugal fan had been employed to study the thermal convection phenomenon. The widely used turbulence model was implemented to simulate the thermal convection of airflow. The pressure-velocity coupling was used an effective steady state algorithm, SIMPLE algorithm, for solving a zero pressure gradient problem. The upwind differencing (UD), linear upwind differencing (LUD), QUICK, and TVD scheme were the important schemes which were selected to solve convection-diffusion problems of the airflow past a circular cylindrical heater. The thermal convection experiment was setup using the P3210 heat transfer bench of Cussons technology. The velocities of airflow had been adjusted from 5 to 20 m/s by opening a cap at the exhaust fan duct. The heater temperatures were controlled at 100, 150 and 200 °C. The computational fluid dynamics (CFD) results were compared with the experimental data. The comparison between CFD models and physical experiments were in good agreement. The average error of the turbulence model by solving with the SIMPLE algorithm, UD scheme for velocity, and QUICK scheme for temperature results was less than 4.25 % when compared with the experimental data.

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Measurements of heat transfer coefficients within convection ovens

Cited by 43 publications

References 13 publications

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Baking process design based on modelling and simulation: Towards optimization of bread baking

Implementation and Validation of OpenFOAM for Thermal Convection of Airflow

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