Optimisation of a new design of domestic built-in oven

本研究旨在对国产内置式烤箱的新设计进行优化设计。最近由剑桥传感器创新有限公司开发的一种拟议的烤箱配置将作为这项工作的基础。与现有的商业烤箱相比，新的CSI烤箱能够烹饪更广泛的食物类型，并提供了降低能源消耗的机会。计算流体动力学将被用来模拟烤箱，从而减少优化设计所需的原型阶段的数量。这项研究的新方面包括：a)使用辐射/对流热流传感器控制家用烤箱的有效性；b)减少能源消耗的最佳策略；c)评估(长期存在的)测量和评级烤箱效率的标准/方法目前的适当性，因为与20多年前标准实施时的情况相比，目前家用烤箱准备的食品种类发生了非常重大的变化。

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.