Computational fluid dynamics modeling of bun baking process under different oven load conditions

被引：15
作者：
Tank, A. [1 ]
Chhanwal, N. [1 ]
Indrani, D. [1 ]
Anandharamakrishnan, C. [1 ]
机构：
[1] CSIR Cent Food Technol Res Inst, Mysore 570020, Karnataka, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 09期
关键词：
CFD; Bun; Baking process; Evaporation-condensation mechanism; ELECTRICAL HEATING OVEN; BREAD DOUGH; CFD; SIMULATION; WATER;
D O I：
10.1007/s13197-012-0736-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 A degrees C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.
引用
收藏
页码：2030 / 2037
页数：8
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