Computational fluid dynamics modeling of bun baking process under different oven load conditions.

A computational fluid dynamics (CFD) model was
developed to study the temperature profile of the bun during
baking process. Evaporation-condensation mechanism and effect
of the latent heat during phase change of water was
incorporated in this model to represent actual bun baking
process. Simulation results were validated with experimental
measurements of bun temperature at two different positions.
Baking process is completed within 20 min, after the temperature
of crumb become stable at 98 °C. Further, this study was
extended to investigate the effect of partially (two baking trays)
loaded and fully loaded (eight baking trays) oven on temperature
profile of bun. Velocity and temperature profile differs in
partially loaded and fully loaded oven. Bun placed in top rack
showed rapid baking while bun placed in bottom rack showed
slower baking due to uneven temperature distribution in the
oven. Hence, placement of bun inside the oven affects temperature
of bun and consequently, the quality of the product.