CFD Application on Food Industry; Energy Saving on the Bread Oven
Publish place: Iranica Journal of Energy and Environment، Vol: 3، Issue: 3
Publish Year: 1391
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_IJEE-3-3_006
تاریخ نمایه سازی: 1 اردیبهشت 1393
Abstract:
In this paper, application of computational fluid dynamics simulation of the cooking process of bread and energy saving inside an oven is presented. A two dimensional CFD model is applied to investigate the hotair distribution and bread cooking conditions inside the stove. Results are shown as velocity contours,turbulence intensity, static temperature and pressure distribution. It was found that the turbulence intensity was the highest at part of the stove, which means which part of bread would cook the fastest as it receives larger quantity of energy compared to other parts. The arrangement of the stove is discussed andsome improvement offered to find a desire temperature distribution that leads to a suitable cooking process. In addition, the current results can be useful for next improvements on the existing stove for energy saving
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Authors
Ali Motamedzadegan
Sari Agricultural Science and Neutral Resources University, P.O. Box ۵۷۸, Sari, Iran
Shahla Khoddam
Faculty of Food industry, Sari Agricultural Science and Neutral Resources University, Sari, Iran