ABSTRACT
This chapter presents the results of three-dimensional computational fluid dynamics (CFD) models. The effect of heat source, flow rate through convection fans, baking time and oven load on baking temperature profiles are investigated. The results of simulation can be used for manipulating an oven control to maintain its baking temperature profiles at the optimum conditions. During baking, heat is transferred through the combination of three well-known mechanisms: conduction, convection and radiation. To obtain bakery products of highest quality, temperature profiles should be optimized in accordance with the required quality attributes. However, it is challenging to operate an industrial continuous baking oven to achieve the optimum temperature profile, because of the complexity of the oven. Information obtained from CFD modeling and simulation was further demonstrated to be very useful in modifying the oven configuration and designing the control system for industrial continuous baking ovens.
