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Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach

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  • Khatir, Zinedine
  • Paton, Joe
  • Thompson, Harvey
  • Kapur, Nik
  • Toropov, Vassili

Abstract

Changing legislation and rising energy costs are bringing the need for efficient baking processes into much sharper focus. High-speed air impingement bread-baking ovens are complex systems using air flow to transfer heat to the product. In this paper, computational fluid dynamics (CFD) is combined with experimental analysis to develop a rigorous scientific framework for the rapid generation of forced convection oven designs. A design parameterisation of a three-dimensional generic oven model is carried out for a wide range of oven sizes and flow conditions to optimise desirable features such as temperature uniformity throughout the oven, energy efficiency and manufacturability. Coupled with the computational model, a series of experiments measuring the local convective heat transfer coefficient (hc) are undertaken. The facility used for the heat transfer experiments is representative of a scaled-down production oven where the air temperature and velocity as well as important physical constraints such as nozzle dimensions and nozzle-to-surface distance can be varied. An efficient energy model is developed using a CFD analysis calibrated using experimentally determined inputs. Results from a range of oven designs are presented together with ensuing energy usage and savings.

Suggested Citation

  • Khatir, Zinedine & Paton, Joe & Thompson, Harvey & Kapur, Nik & Toropov, Vassili, 2013. "Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach," Applied Energy, Elsevier, vol. 112(C), pages 918-927.
  • Handle: RePEc:eee:appene:v:112:y:2013:i:c:p:918-927
    DOI: 10.1016/j.apenergy.2013.02.034
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    References listed on IDEAS

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    1. Probert, Douglas & Newborough, Marcus, 1985. "Designs, thermal performances and other factors concerning cooking equipment and associated facilities," Applied Energy, Elsevier, vol. 21(2-3), pages 81-222.
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    Cited by:

    1. Papasidero, Davide & Pierucci, Sauro & Manenti, Flavio, 2016. "Energy optimization of bread baking process undergoing quality constraints," Energy, Elsevier, vol. 116(P2), pages 1417-1422.
    2. Wang, Yanxia & Li, Kang & Gan, Shaojun & Cameron, Ché, 2019. "Analysis of energy saving potentials in intelligent manufacturing: A case study of bakery plants," Energy, Elsevier, vol. 172(C), pages 477-486.
    3. Francesca Galli & Fabio Bartolini & Gianluca Brunori & Luca Colombo & Oriana Gava & Stefano Grando & Andrea Marescotti, 2015. "Sustainability assessment of food supply chains: an application to local and global bread in Italy," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 3(1), pages 1-17, December.

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