Computational Fluid Dynamics Simulation of Temperature Profiles during Batch Baking

Abstract

Baking is a process that plays an important role on product quality which is mainly influenced by temperature during a batch baking. Therefore, this project was aimed to develop a computational fluid dynamics (CFD) model to simulate temperature profiles during breadstick baking. By comparing
the measured temperature at the different positions of oven with CFD model during baking, the model performance showed the correlation coefficient and mean square error of 0.9989-0.9992 and 35.78-71.50, respectively. Then the CFD model was used to determine temperature change due to variation of baking conditions. According to CFD simulation, baking by radiation and forced convective heat transfer tended to increase uniform temperature of product and reduce baking time, compared with baking by radiation and free convective heat transfer. The obtained information from the model could be used for the optimization of batch baking process in the future.