Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2005.08.019
Title: Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking process
Authors: Wong, S.Y.
Zhou, W. 
Hua, J.
Keywords: Baking
Bread
CFD
Physical properties
Robustness
Issue Date: Dec-2006
Citation: Wong, S.Y., Zhou, W., Hua, J. (2006-12). Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking process. Journal of Food Engineering 77 (4) : 784-791. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2005.08.019
Abstract: This paper examines the robustness of a computational fluid dynamics (CFD) model for bread baking to some uncertainties in the physical properties of dough/bread. In this model, dough/bread was considered as solid materials with constant density, while both heat capacity and thermal conductivity were functions varying with temperature. A full factorial experimental plan was generated. Temperature profiles at eight different locations in bread and oven were analyzed. Analysis of the experimental results showed that density and heat capacity were more influential factors. Their effects became more significant when the sensors moved closer to the bread domain. A mathematical model describing the change in temperature profile corresponding to a change in the physical properties was established and validated. This study clearly shows that some of the physical properties may have a significant impact on the accuracy of the simulation results. Great care should be taken in any CFD modeling to make sure that errors generated from such physical property settings have been minimized. © 2005 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/76896
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2005.08.019
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