Shape Design of the Pan in Bread Baking Oven

Lucheng Xie ； Xianlu He ； Heng Liu ； Chunzhi Yang

《Advance Journal of Food Science and Technology》 5卷8期 (2013/08) Pp. 1091-1095

https://doi.org/10.19026/ajfst.5.3211

摘要

In this study, we analyze diagrams of heat distribution around the baking pan's outer edges. By using Fourier's law, the model of heat distribution is developed. Models of instantaneous heat flux density on the pan are constructed for pans of different shapes-from rectangular to circular and other shapes in between. Then, we utilize two arcs to substitute the two parallel lines of the rectangle, creating a track-shaped pan and discovered that in this design, there is good performance in the baking process and heat is distributed evenly over the entire outer edge of the pan. Finally, simulation results are presented to show the effectiveness of the proposed method.

關鍵字

Baking oven ； heat transfer ； shape of the baking pan design