Ali Motamedzadegan, Shahla Khoddam
In this paper, the application of computational fluid dynamics (CFD) 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 hot air distribution and 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 highest in a portion of the stove, indicating which part of the bread would cook the fastest due to receiving a larger quantity of energy compared to other areas. The arrangement of the stove is discussed, and improvements are suggested to achieve a desired temperature distribution that facilitates suitable cooking. Additionally, the findings provide valuable insights for future enhancements of existing stoves aimed at energy savings. Computational fluid dynamics has emerged as a powerful tool in various industries, including food processing, particularly for understanding airflow patterns and optimizing cooking efficiency.
@article{89e58f7d-9df3-44b3-ade8-25b2ff896c49,
title={CFD Application on Food Industry; Energy Saving on the Bread Oven},
author={Ali Motamedzadegan and Shahla Khoddam},
year={2012},
language={en}
}TY - JOUR TI - CFD Application on Food Industry; Energy Saving on the Bread Oven AU - Ali Motamedzadegan AU - Shahla Khoddam PY - 2012 LA - en ER -
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