CFD modeling of heat transfer and flow field in a bakery pilot oven

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 393-402

  Boulet, Micael ^a   Marcos, Bernard ^a   Dostie, Michel ^b   Moresoli, Christine ^c  

^a UNIVERSITÉ DE SHERBROOKE   (Canada)

^b HYDRO QUÉBEC   (Canada)

^c UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Baking; CFD; Heat flux sensor; Heat transfer; Modeling; Oven; Simulation

Indexed keywords

BAKERY PRODUCTS; BAKING PROCESS; BUOYANCY FORCES; CFD; CFD MODELING; COMPUTATIONAL FLUID DYNAMICS SOFTWARE; DOMINANT MODE; EXPERIMENTAL MEASUREMENTS; FUTURE CHALLENGES; HEAT FLUX SENSORS; HEAT TRANSFER MECHANISM; HEAT TRANSFER MODELING; INDUSTRIAL SCALE; INDUSTRIAL USE; MEASURING DEVICE; MODEL PREDICTION; OPERATING CONDITION; QUANTITATIVE AGREEMENT; SURFACE MODELS;

HEAT EXCHANGERS; HEAT FLUX; HEAT TRANSFER; INDUSTRIAL APPLICATIONS; OVENS; SENSORS; SIMULATORS; STOVES;

COMPUTATIONAL FLUID DYNAMICS;

EID: 72049115777     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.034     Document Type: Article

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