title: An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.
abstract: A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread.
authors.affiliation: Human Resource Development, Central Food Technological Research Inst., Council of Scientific and Industrial Research (CSIR), Mysore 570 020, India.
authors.forename: A
authors.initials: A
authors.lastname: Anishaparvin
authors.forename: N
authors.initials: N
authors.lastname: Chhanwal
authors.forename: D
authors.initials: D
authors.lastname: Indrani
authors.forename: K S M S
authors.initials: KS
authors.lastname: Raghavarao
authors.forename: C
authors.initials: C
authors.lastname: Anandharamakrishnan
mesh_terms: D001939:Bread / Q000032:analysis*; D019295:Computational Biology / Q000379:methods*; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005780:Gelatin / Q000378:metabolism; D006358:Hot Temperature; D057446:Hydrodynamics; D010865:Pilot Projects; D013213:Starch / Q000032:analysis / Q000378:metabolism; D013816:Thermodynamics
chemical_list: D005780:Gelatin; D013213:Starch