Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking oven
Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking oven
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DOI：
10.1016/j.apenergy.2011.02.002
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发表时间：
2012-01-01
期刊：
影响因子：
11.2
通讯作者：
Kirk, Daniel
中科院分区：
文献类型：
--
作者：
Khatir, Zinedine;Paton, Joe;Kirk, Daniel
对三区小型强制对流面包烘烤炉内的热气流分布进行了实验和计算流体动力学（CFD）分析。在工业面包制作实践之后，烤箱在每个区域内被控制在不同的（恒定的）温度下，并且针对烤箱内收集的实验数据开发和验证CFD模型。计算流体动力学结果表明，仔细选择的流动模型，加上现实的边界条件的实施，提供准确的温度预测整个烤箱。计算流体力学模型用于预测炉内的流场和热场，并显示关键特征（如再循环流区域）如何取决于冲击射流的速度。(C)2011爱思唯尔有限公司保留所有权利。
Experimental and computational fluid dynamics (CFD) analyses of the thermal air flow distribution in a 3-zone small scale forced convection bread-baking oven are undertaken. Following industrial bread-making practise, the oven is controlled at different (constant) temperatures within each zone and a CFD model is developed and validated against experimental data collected within the oven. The CFD results demonstrate that careful selection of the flow model, together with implementation of realistic boundary conditions, give accurate temperature predictions throughout the oven. The CFD model is used to predict the flow and thermal fields within the oven and to show how key features, such as regions of recirculating flow, depend on the speeds of the impinging jets. (C) 2011 Elsevier Ltd. All rights reserved.