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

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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.

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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.
@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},
}

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