Optimal control and CFD modeling for heat flux estimation of a baking process

Effect of oven temperature profile and different baking conditions on final cake quality

“…Consequently, the overall heat transfer mechanism changes, and the process time is reduced considerably (Wahlby et al ., ). Recent studies have been conducted on airflow and temperature distribution using computational fluid dynamics (CFD) to analyse the thermal airflow distribution in various types of convection baking ovens (Therdthai et al ., ; Mistry et al ., ; Wong et al ., ; Boulet et al ., ; Chhanwal et al ., ; Khatir et al ., ; Ousegui et al ., ). Some of these studies have examined the effect of the oven conditions on the product quality in the baking process, especially on bread quality.…”

Modelling of baking processes

“…Evaporation-condensation phenomena are directly accounted for in this approach (improved heat transfer, moisture increase at the product core). Ousegui et al (2012) used this kind of model to minimise the heat flux at the surface of a baking product subjected to quality specification constraints such as final temperature and final water content of the product. For example, Zanoni et al (1995) proposed a model of starch gelatinisation kinetics during bread baking.…”

Temperature Field-Wind Velocity Field Optimum Control of Greenhouse Environment Based on CFD Model

“…Currently, the use of CFD as the greenhouse environment model is commonly applied for the short-term forecasting and indirect guidance of environment control [11,13,14,16]. In the literature [21][22][23][24][25], the design of experiment (DOE) and genetic algorithm (GA) to control greenhouse temperature field under CFD model were applied. However, these studies are merely limited to a single factor, which could not provide a complete description of the state of greenhouse environment.…”