Human Resource Development, Central Food Technological Research Inst., Council of Scientific and Industrial Research (CSIR), Mysore 570 020, India.
J Food Sci. 2010 Nov-Dec;75(9):E605-11. doi: 10.1111/j.1750-3841.2010.01846.x.
A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread.
建立了一个用于面包烘焙过程的计算流体动力学（CFD）模型，以研究热空气分布和面包放置方式对面包温度和淀粉糊化指数的影响。在这项研究中，对不同放置方式的面包进行了产品（面包）模拟。模拟结果与面包温度的实验测量值进行了验证。这项研究表明，烤箱腔体内的非均匀气流模式导致了不均匀的温度分布。关于面包放置方式的研究表明，与放在底层托盘相比，放在上层托盘的面包烘烤时间更短，淀粉糊化指数更高。上层托盘面包中心在 1200 秒时达到 100°C，而淀粉糊化在 900 秒内完成，这是最短的烘烤指数。此外，与面包的顶部和底部相比，面包的侧面的热渗透和淀粉糊化更高。
