Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/15390
Title: Computational fluid dynamics (CFD) modelling of a continuous baking oven and its integration with controller design
Authors: WONG SHIN YEE
Keywords: Bread baking, CFD, modeling, robustness, controller, transient simulation.
Issue Date: 25-May-2006
Source: WONG SHIN YEE (2006-05-25). Computational fluid dynamics (CFD) modelling of a continuous baking oven and its integration with controller design. ScholarBank@NUS Repository.
Abstract: 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 chamber, dominates the final product quality. In this study, Computational Fluid Dynamics (CFD) models have been developed to facilitate a better understanding of the baking process. Innovative methods were used to overcome the limitations in commercial CFD software and to customize the software unique to the baking process. A two-dimensional (2D) CFD model was successfully developed for the continuous movement of bread in the oven. Thermo-physical properties of bread/dough vary throughout the baking process, and this leads to the difficulty in setting up the material properties in CFD models. To address this issue, robustness of the 2D CFD model to the uncertainties in breada??s physical properties was investigated. The capability of utilizing CFD models for process controller design was explored by integrating a PI controller into the 2D CFD model. Controller parameters were tuned and the performance was evaluated. Finally, a three-dimensional (3D) CFD model was attempted. Differences in the results obtained from the 2D and 3D models were compared and discussed.
URI: http://scholarbank.nus.edu.sg/handle/10635/15390
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