Optimisation of a new design of domestic built-in oven

本研究是关于一种新型家用嵌入式烤箱的优化设计。最近由剑桥传感器创新有限公司开发的拟议烘箱配置将用作这项工作的基础。新的CSI烤箱能够烹饪比现有市售烤箱更广泛的食物类型，并提供降低能耗的机会。计算流体动力学将用于模拟烤箱，从而减少优化设计所需的原型阶段的数量。该研究的新方面包括：a）使用辐射/对流热通量传感器进行家用烤箱控制的有效性b）减少能源消耗的最佳策略c）评估目前用于测量和评定烤箱效率的（长期）标准/方法的适当性，考虑到与20多年前标准实施时的情况相比，现在在家用烤箱中制备的食物类型发生了非常显著的变化。

This research concerns the optimisation of a new design of domestic built-in oven. A proposed oven configuration, recently developed by Cambridge Sensor Innovation Ltd. , will be used as the basis for the work. The new CSI oven is capable of cooking a significantly wider range of food types than existing commercially available ovens, and offers opportunities to reduce energy consumption. Computational Fluid Dynamics will be used to model the oven, and hence reduce the number of prototyping stages required to optimise the design. Novel aspects of the research include:a) effectiveness of the use of radiative / convective heat flux sensors for domestic oven controlb) optimal strategy for reduction in energy consumptionc) assessment of the present-day appropriateness of the (long-standing) standards/methods for measuring and rating oven efficiency, given the very significant changes in the food types now prepared in domestic ovens compared to the situation 20+ years ago when the standards were put in place.