29D-17 |
3-D computer modeling of small baking oven using computational fluid dynamics (CFD) |
C. CHEN1, M. R. Zareifard2, and M. Marcotte2. (1) Food Research & Development Centre, Agriculture & Agri-Food Canada, 3600 Casavant Blvd. W., Sainte-Hyacinthe, QC J2S 8E3, Canada, (2) Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Cassavant Blvd West, St. Hyacinthe, QC J2S 8E3, Canada CFD is a powerful simulation tool for fluid flow and heat transfer problems using finite element methods. Use of CFD simulation technique can help understand the phenomena occurring simultaneously in oven baking process: heating, vaporization and volume expansion. The objective of this study is to develop three dimensional computer simulation for small baking oven, which can be used for predictions of dynamic and spatial temperature and velocity distribution inside the oven. FiDAP, one of CFD software, was used to develop a 3-D modeling of the small baking oven (inside size: 0.7*0.48*0.56 m). Conduction, radiation (wall to wall) and convection were accommodated in the simulation program, and air thermal volume expansion was considered as the source of air movement. 15 thermal couples were installed at different locations inside the oven to record the temperature histories which were then used for validation of modeling. Simulation results showed that inside the oven there were three temperature zones: high (HZ), middle (MZ) and low (LZ). The high temperature was located at around electric resistance, middle zone was the areas close on the first plate used to avoid products from direct heating, and at the top of the oven, the low temperature zone was in the middle of oven which is normally used for products. The temperature changed significant with the location in the HZ while it was stable with the location in the LZ. The air velocity was dependent on the location and heating time, and maximum velocity was about 0.01m/s. The temperature results were compared with experimental measurements, and statistical results were: correlation coefficient R2=0.95 and average relative error Er=7.5%. 3-D computer simulation of baking oven provided the information of temperature and velocity distribution in details which are useful for the oven design and process optimization.
Session 29D, Food Engineering: Thermal processes
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