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Design of domestic electric oven using uniformity of browning index of bread in baking process

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Abstract

The browning index (BI) represents the color of browning bread and is an important part of the baking process when using a domestic electric oven. Previous studies have developed CFD models for analyzing the baking process, but there are deficiencies in finite element analysis for evaluating the browning of bread. In this study, the uniformity of browning index (UBI) was defined, and a finite element analysis method to reduce the cost and time required for the evaluation of UBI by experiment was suggested for the baking process to develop a new electric oven. The errors of the temperature in the oven cavity and the UBI between experiments and the analysis decreased when using an on/off algorithm for the heater. The CFD results show that the temperature distribution and air flow in the oven cavity are dominant factors in the UBI. The length of the fan cover outlet was designed to reach the performance objective of the UBI less than 12.5 and to control the air flow in the cavity. Baking experiments with the proposed model were performed for verification.

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Abbreviations

ρ :

Air density

\(\vec{v}\) :

Velocity vector

P :

Pressure

\(\mathop \tau \limits^ = \) :

Stress tensor

\(\vec{f}\) :

Body force per unit volume

E :

Total energy

\(\dot{q}\) :

Volumetric heating rate

k :

Thermal conductivity

a:

Absorption coefficient

I :

Radiation intensity

\(\vec{r}\) :

Position vector

\(\vec{s}\) :

Direction vector

n :

Refractive index

σ :

Stefan-Boltzmann constant

T:

Local temperature

Δbi ∞ :

Asymptotic browning index

Δbi t :

Browning index at time t

k b :

Reaction rate constant for browning of reaction

E a :

Activation energy for browning of reaction

R:

Universal gas constant

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Authors and Affiliations

  1. Department of Intelligent Mechanical Systems, Pusan National University, Pusan, Korea

    Jung Woo Seo

  2. School of Mechanical Engineering, Pusan National University, Pusan, Korea

    Jung Woo Seo, Soo Hwan Chun & Chul Kim

  3. Research Institute of Mechanical Technology, Pusan National University, Pusan, Korea

    Hyo Seo Kwak

Authors
  1. Jung Woo Seo
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  2. Hyo Seo Kwak
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  3. Soo Hwan Chun
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  4. Chul Kim
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Corresponding author

Correspondence to Chul Kim.

Additional information

Recommended by Editor Yang Na

Jungwoo Seo is currently a Principal Engineer at LG Electronics. He received M.S. in Mechanical Engineering from Pusan University, Korea. His research interests are computational fluid dynamics and the development of simulation technology of cooking appliances.

Hyoseo Kwak received B.S. and M.S. degrees from the School of Creative Engineering and a Ph.D. degree in Mechanical Convergence Technology from Pusan National University, Korea, in 2012, 2014, and 2017. She is currently a Researcher at the Research Institute of Mechanical Technology, Pusan National University. Her research interests include machine design and FEM simulation (fluid analyses, forming, structures, and dynamics).

Soohwan Chun is currently a Senior Engineer at LG Electronics. He received M.S. in Mechanical Engineering from Gyeongsang National University, Korea. His research interests are heat transfer and fan design for cooking appliances.

Chul Kim received M.S. and Ph.D. degrees in 1987 and 1997. Professor Kim is currently a Professor at the Research Institute of Mechanical Technology of Pusan National University in Busan, Korea. His research fields include FEM simulation (fluid analyses, forming, structures, and dynamics), optimal structural design, and CAD/CAM.

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Seo, J.W., Kwak, H.S., Chun, S.H. et al. Design of domestic electric oven using uniformity of browning index of bread in baking process. J Mech Sci Technol 33, 4311–4318 (2019). https://doi.org/10.1007/s12206-019-0827-7

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  • DOI: https://doi.org/10.1007/s12206-019-0827-7

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