CFD - Computational Fluid Dynamics

CFD  > CFD Applications  > Rotary Dryers, Boilers, Kilns and Ovens  > Bakery Oven Velocity/Temperature

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Bakery Oven Velocity/Temperature

In collaboration with the CRC for International Food Manufacture and Packaging Science, a large Australian food company and Food Science Australia, a CFD model of bread baking in a large industrial bread oven has been developed. In the animation red ducts show where hot air enters the oven and purple ducts show where cooler air exits the oven. Horizontal rows of 13 tins with each tin containing six loaves of bread are transported through the oven on a conveyor system. The surface temperature of each tin is shown.

This work was carried out through the CRC for International Food Manufacture and Packaging Science in collaboration with a large Australian food company and Food Science Australia.

If the animation does not load or is of poor quality, try running this compiled Smacker file: d5.exe (1.8MB).

Note that this is an executable file, and should be suitable for all PCs running Win95 or later. For more information about Smacker and its compiled executables, please follow this link.

 

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