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Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process.

Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.

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Abstract

Radiation is the most dominant heat transfer mode in an electrical heating oven. A 3D CFD model for an electric heating baking oven was developed. Three different radiation models namely, discrete transfer radiation model (DTRM), surface to surface (S2S) and discrete ordinates (DO) were employed for the simulation of the electrical baking oven. All models predicted almost similar results, which tallied well with the experimental measurements. During the full heating cycle, the oven set-point temperature was reached after 360 s. Lower temperature zones occurred near oven wall due to lower air flow. Based on preliminary evaluation of applicability, the DO radiation model was selected for bread baking simulation and validated with the experimental measurement of bread temperature. Bread simulation was carried out to study the profiles of temperature and starch gelatinization of crust and crumb of the product. This study indicated the baking process to be complete at 1500 s when the temperature of bread-center reached 100 �C.

Item Type: Article
Uncontrolled Keywords: CFD; Baking oven; Bread; Radiation; Starch gelatinization
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Human Resource Development
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 06:51
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10396

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