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Computational fluid dynamics analysis for design optimisation of a continuous oven for convenience meat

Siegfried Denys and Jan Pieters UGent (2006) FOODSIM '2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY. p.48-53
abstract
Computational Fluid Dynamics was used to simulate air flow, heat transfer and temperature distribution in a continuous multi-conveyer industrial oven, developed for cooking convenience meat products. A prototype design was evaluated and shown to perform poorly in terms of air flow and temperature uniformity. Based on the results, the oven design was adapted and re-evaluated in order to improve its performance. Adaptations included chances for better controlling the air flow and optimising the position, shape and size of air deflection plates, used for uniformly distributing preheated air over the successive conveyers. Satisfying results were obtained and Computational Fluid Dynamics can be seen as a powerful tool to optimise the design of food process equipment, reducing the need for experimental work.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
FOODSIM '2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY
editor
P Masi and G Toraldo
pages
48 - 53
publisher
Ghent University. Eurosis
place of publication
Ghent, Belgium
conference name
4th International Conference on Simulation and Modelling in the Food and Bio Industry (FOODSIM 2006)
conference location
Naples, Italy
conference start
2006-06-15
conference end
2006-06-17
Web of Science type
Proceedings Paper
Web of Science id
000245539500008
ISBN
978-90-77381-27-4
language
English
UGent publication?
yes
classification
P1
id
340940
handle
http://hdl.handle.net/1854/LU-340940
date created
2006-06-19 12:35:00
date last changed
2009-12-22 13:27:08
@inproceedings{340940,
  abstract     = {Computational Fluid Dynamics was used to simulate air flow, heat transfer and temperature distribution in a continuous multi-conveyer industrial oven, developed for cooking convenience meat products. A prototype design was evaluated and shown to perform poorly in terms of air flow and temperature uniformity. Based on the results, the oven design was adapted and re-evaluated in order to improve its performance. Adaptations included chances for better controlling the air flow and optimising the position, shape and size of air deflection plates, used for uniformly distributing preheated air over the successive conveyers. Satisfying results were obtained and Computational Fluid Dynamics can be seen as a powerful tool to optimise the design of food process equipment, reducing the need for experimental work.},
  author       = {Denys, Siegfried and Pieters, Jan},
  booktitle    = {FOODSIM '2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY},
  editor       = {Masi, P and Toraldo, G},
  isbn         = {978-90-77381-27-4},
  language     = {eng},
  location     = {Naples, Italy},
  pages        = {48--53},
  publisher    = {Ghent University. Eurosis},
  title        = {Computational fluid dynamics analysis for design optimisation of a continuous oven for convenience meat},
  year         = {2006},
}

Chicago
Denys, Siegfried, and Jan Pieters. 2006. “Computational Fluid Dynamics Analysis for Design Optimisation of a Continuous Oven for Convenience Meat.” In FOODSIM  ’2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY, ed. P Masi and G Toraldo, 48–53. Ghent, Belgium: Ghent University. Eurosis.
APA
Denys, S., & Pieters, J. (2006). Computational fluid dynamics analysis for design optimisation of a continuous oven for convenience meat. In P. Masi & G. Toraldo (Eds.), FOODSIM  ’2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY (pp. 48–53). Presented at the 4th International Conference on Simulation and Modelling in the Food and Bio Industry (FOODSIM 2006), Ghent, Belgium: Ghent University. Eurosis.
Vancouver
1.
Denys S, Pieters J. Computational fluid dynamics analysis for design optimisation of a continuous oven for convenience meat. In: Masi P, Toraldo G, editors. FOODSIM  ’2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY. Ghent, Belgium: Ghent University. Eurosis; 2006. p. 48–53.
MLA
Denys, Siegfried, and Jan Pieters. “Computational Fluid Dynamics Analysis for Design Optimisation of a Continuous Oven for Convenience Meat.” FOODSIM  ’2006: 4TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY. Ed. P Masi & G Toraldo. Ghent, Belgium: Ghent University. Eurosis, 2006. 48–53. Print.