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Shape Design of the Pan in Bread Baking Oven

Author(s): Lucheng Xie | Xianlu He | Heng Liu | Chunzhi Yang

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 8;
Start page: 1091;
Date: 2013;
Original page

Keywords: Baking oven | Heat transfer | shape of the baking pan design

In this study, we analyze diagrams of heat distribution around the baking pan’s outer edges. By using Fourier's law, the model of heat distribution is developed. Models of instantaneous heat flux density on the pan are constructed for pans of different shapes-from rectangular to circular and other shapes in between. Then, we utilize two arcs to substitute the two parallel lines of the rectangle, creating a track-shaped pan and discovered that in this design, there is good performance in the baking process and heat is distributed evenly over the entire outer edge of the pan. Finally, simulation results are presented to show the effectiveness of the proposed method.
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