Initial steps towards CFD based optimization of the bread baking process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930912" target="_blank" >RIV/60461373:22330/24:43930912 - isvavai.cz</a>

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RIV/60461373:22340/24:43930912

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Initial steps towards CFD based optimization of the bread baking process

Popis výsledku v původním jazyce

Throughout history, bread has been the first type of food processed by humans and it still remains the most produced pastry worldwide. Consequently, the process of producing bread, baking, is widely known globally. Baking is a method of cooking food by putting the pre-mixed ingredients, dough, in an oven and exposing them to high temperatures in an appropriate way for an appropriate time. The determination of what the “appropriate” is, is essential for the baking process design and optimization. With the development of numerical mathematics and the available computing power, computational fluid dynamics (CFD) has become a useful tool in many industrial fields. However, during baking, dough undergoes complex chemical and physical changes such as starch gelatinization, water evaporation/condensation, carbon dioxide release, crumb and crust formation, or volume expansion accompanied by formation of pores. Moreover, the final product must meet standardized qualities, mostly evaluated by texture (crust percent), moisture content, color (browning), structure, and sensory analysis. This makes the proper CFD modeling of the baking multi-physical, quite complex, and scientifically interesting.From the point of view of industrial bread baking, oven design has been reported to be one of the most important factors in process engineering and model development. There exist many types of oven, but they are classified mainly in two major groups according to the operation type: (i) continuous, and (ii) batch discontinuous. Further possible classification stems from the main heat transfer mode: (i) forced convection, (ii) radiative infrared, or (iii) combined ovens, while each group has its specifics for the model development.The ultimate and long-term goal of our work is to provide a methodology to optimize the energy consumption of the industrial bread baking process. Although the final methodology should be based mostly on correlations and surrogate models leveraging machine learning and artificial intelligence, CFD simulations play a crucial role in the methodology development. In this contribution, we will present the fundamentals of design and implementation of a fully resolved CFD model for heat, momentum, and mass transfer inside the oven (including bread). Later, the CFD model will be calibrated using laboratory-scale experiments and validated on data from industrial ovens.

Název v anglickém jazyce

Initial steps towards CFD based optimization of the bread baking process

Popis výsledku anglicky

Throughout history, bread has been the first type of food processed by humans and it still remains the most produced pastry worldwide. Consequently, the process of producing bread, baking, is widely known globally. Baking is a method of cooking food by putting the pre-mixed ingredients, dough, in an oven and exposing them to high temperatures in an appropriate way for an appropriate time. The determination of what the “appropriate” is, is essential for the baking process design and optimization. With the development of numerical mathematics and the available computing power, computational fluid dynamics (CFD) has become a useful tool in many industrial fields. However, during baking, dough undergoes complex chemical and physical changes such as starch gelatinization, water evaporation/condensation, carbon dioxide release, crumb and crust formation, or volume expansion accompanied by formation of pores. Moreover, the final product must meet standardized qualities, mostly evaluated by texture (crust percent), moisture content, color (browning), structure, and sensory analysis. This makes the proper CFD modeling of the baking multi-physical, quite complex, and scientifically interesting.From the point of view of industrial bread baking, oven design has been reported to be one of the most important factors in process engineering and model development. There exist many types of oven, but they are classified mainly in two major groups according to the operation type: (i) continuous, and (ii) batch discontinuous. Further possible classification stems from the main heat transfer mode: (i) forced convection, (ii) radiative infrared, or (iii) combined ovens, while each group has its specifics for the model development.The ultimate and long-term goal of our work is to provide a methodology to optimize the energy consumption of the industrial bread baking process. Although the final methodology should be based mostly on correlations and surrogate models leveraging machine learning and artificial intelligence, CFD simulations play a crucial role in the methodology development. In this contribution, we will present the fundamentals of design and implementation of a fully resolved CFD model for heat, momentum, and mass transfer inside the oven (including bread). Later, the CFD model will be calibrated using laboratory-scale experiments and validated on data from industrial ovens.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

20402 - Chemical process engineering

Projekt

<a href="/cs/project/QL24010110" target="_blank" >QL24010110: Úspora spotřeby energie při pečení chleba pomocí optimalizace teplotního režimu s využitím numerických modelů, korelací a umělé inteligence</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů