CFD modeling of an industrial continuous bread-baking process involving U-movement

• Published in: Journal of food engineering Vol. 78; no. 3; pp. 888 - 896
• Main Authors: Wong, Shin-Yee, Zhou, Weibiao, Hua, Jinsong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2007
• Subjects: air flow; bakery industry; Bread baking; breadmaking; breadmaking quality; CFD; computational fluid dynamics(CFD); dough; dough development; fluid mechanics; Heat transfer; mass transfer; mathematical models; Modelling; ovens; temperature; thermal conductivity; Transient simulation; CFD; Bread baking; Modelling; Transient simulation; Heat transfer

In an industrial continuous bread-baking oven, dough/bread is travelling inside the oven chamber on its top and bottom tracks connected by a U-turn. The temperature profile of dough/bread during this whole travelling period, which depends on the distribution of temperature and air flow in the oven c...