Please use this identifier to cite or link to this item:
Title: CFD modeling of an industrial continuous bread-baking process involving U-movement
Authors: Wong, S.-Y.
Zhou, W. 
Hua, J.
Keywords: Bread baking
Heat transfer
Transient simulation
Issue Date: Feb-2007
Citation: Wong, S.-Y., Zhou, W., Hua, J. (2007-02). CFD modeling of an industrial continuous bread-baking process involving U-movement. Journal of Food Engineering 78 (3) : 888-896. 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, a two-dimensional (2D) CFD model for the whole baking oven chamber has been developed to facilitate a better understanding of the baking process. The transient simulation of the continuous movement of dough/bread in the oven was achieved using the sliding mesh technique. The U-turn movement of bread was successfully simulated by dividing the solution domain into two parts, then flipping and aligning them along the travelling tracks. The 2D CFD modelling was proven to be a useful approach to study the unsteady heat transfer in the oven as well as the heating history and temperature distribution within dough/bread. © 2006 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2005.11.033
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.


checked on Sep 11, 2018


checked on Sep 11, 2018

Page view(s)

checked on Aug 31, 2018

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.