Please use this identifier to cite or link to this item:
|Title:||Designing process controller for a continuous bread baking process based on CFD modelling|
|Source:||Wong, S.-Y., Zhou, W., Hua, J. (2007-08). Designing process controller for a continuous bread baking process based on CFD modelling. Journal of Food Engineering 81 (3) : 523-534. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2006.12.006|
|Abstract:||Temperature is the dominating factor in various physiochemical changes during baking, including starch gelatinization, protein denaturation, enzymatic reactions and browning reactions, which collectively determine the final bread quality. However, often the design and performance of many industrial temperature controllers are not optimized. To circumvent this problem, the possibility of applying a two-dimensional (2D) computational fluid dynamics (CFD) model to the process control design for an industrial continuous bread baking oven was explored in this paper. A feedback control system was incorporated into the CFD model through user-defined functions (UDF). UDF was used to monitor the temperature at specific positions in the oven, and to define the thermal conditions of burner walls according to the control algorithm. A feedback control system with multiple decoupled PI controllers was designed and evaluated. The controller performed satisfactorily in response to disturbances and setpoint changes. With the establishment of the new process control system, the need of a preheating step required in typical industrial operations was re-evaluated. It was found that, under the control system, the elimination of the initial preheating to 550 K would not significantly affect the dough/bread top surface temperature profile across all baking zones. © 2006 Elsevier Ltd. All rights reserved.|
|Source Title:||Journal of Food Engineering|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 21, 2018
WEB OF SCIENCETM
checked on Jan 15, 2018
checked on Feb 18, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.