ABSTRACT
Computational Fluid Dynamics (CFD) has been used in the baking industry to improve the energy efficiency of the oven, reduce processing time and obtain a uniform and improved quality product. This chapter mainly deals with the application of CFD to obtain temperature distribution and fluid flow in the oven and understand the bread-baking process based on heat transfer alone. The CFD model was applied to obtain the temperature distribution and fluid flow in baking oven during different oven load conditions, such as partially and fully loaded. Moreover, incorporation of an evaporation-condensation mechanism helps to obtain precise predictions for bread temperature and other quality parameters such as starch gelatinization, softness and browning of bread surface. Further, CFD can help to design the process parameters based on the oven load and desired quality parameters.
