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CFD Application on Food Industry; Energy Saving on the Bread Oven

Author(s): Ali Motamedzadegan | Shahla Khoddam

Journal: Iranica Journal of Energy and Environment (IJEE)
ISSN 2079-2115

Volume: 3;
Issue: 3;
Start page: 241;
Date: 2012;
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Keywords: CFD | Cooking Process | Air Flow Pattern | Numerical Method

In this paper, application of computational fluid dynamics simulation of the cooking process of bread and energy saving inside an oven is presented. A two dimensional CFD model is applied to investigate the hot air distribution and bread cooking conditions inside the stove. Results are shown as velocity contours, turbulence intensity, static temperature and pressure distribution. It was found that the turbulence intensity was the highest at part of the stove, which means which part of bread would cook the fastest as it receives larger quantity of energy compared to other parts. The arrangement of the stove is discussed and some improvement offered to find a desire temperature distribution that leads to a suitable cooking process. In addition, the current results can be useful for next improvements on the existing stove for energy saving.
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