Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process.

Radiation is the most dominant heat transfer mode in an electrical heating oven. A 3D CFD model for an
electric heating baking oven was developed. Three different radiation models namely, discrete transfer
radiation model (DTRM), surface to surface (S2S) and discrete ordinates (DO) were employed for the simulation
of the electrical baking oven. All models predicted almost similar results, which tallied well with
the experimental measurements. During the full heating cycle, the oven set-point temperature was
reached after 360 s. Lower temperature zones occurred near oven wall due to lower air flow. Based on
preliminary evaluation of applicability, the DO radiation model was selected for bread baking simulation
and validated with the experimental measurement of bread temperature. Bread simulation was carried
out to study the profiles of temperature and starch gelatinization of crust and crumb of the product. This
study indicated the baking process to be complete at 1500 s when the temperature of bread-center
reached 100 �C.