Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 599-608

  Therdthai, Nantawan ^a   Zhou, Weibiao ^a,b   Adamczak, Thomas ^c  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c BRI Australia   (Australia)

Author keywords

Airflow; Baking oven; Bread; CFD; Modelling; Oven load

Indexed keywords

COMPUTATIONAL FLUID DYNAMICS; HEAT TRANSFER; MATHEMATICAL MODELS; MOISTURE; OVENS; THERMAL CONDUCTIVITY; THERMAL EFFECTS;

AIRFLOW; BAKING OVENS; BREAD; OVEN LOADS;

FOOD PROCESSING;

EID: 2942637631     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.026     Document Type: Article

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