Three‐dimensional computational fluid dynamics modeling of baking of chhana podo (milk cake)

Abstract

AbstractComputational Fluid Dynamics (CFD) modeling was used to study the air velocity distribution and analyze the unsteady heat transfer and temperature distribution pattern during baking of chhana podo (milk cake). At first, a 3‐D geometry of the baking oven was created, and discrete ordinates (DO) radiation model was employed to predict the distribution of temperature. The data on progressive changes in thermal properties of chhana podo dough during baking were fed into the CFD model. The DO model was found to be adequate to predict the distribution of temperature in the product, with root mean squared error (RMSE) of 1.122 and mean percent relative deviation modulus (%P) of 0.70. Similarly, the DO model was found to be adequate to predict the air temperature distribution in the oven, with RMSE of 1.842 and %P of 1.61. The distribution of air velocity inside the oven was predicted using k‐ω turbulence model. The air velocity near the oven door was 0.505 m/s, whereas it was 5.002 m/s near the fan. Simulation results provided some insights on the effect of spatial location on air velocity. The placement of chhana podo inside the oven was optimized based on this simulation. This CFD simulation has potential application in the design of ovens with enhanced heat transfer and thermal efficiency.Practical ApplicationsThe present work models the heat transfer during baking of chhana podo. Even though a lot of research works related to CFD to products such as bread are available, many studies have not comprehensively considered temperature distribution in the oven, air velocity distribution and heat transfer in the product. The thermo‐physical properties of the product were modeled with respect to temperature and given as inputs into the CFD model. The CFD simulation of air velocity distribution inside the baking chamber will be useful in optimizing the placement of product or dough for uniform baking. The air velocity and heat transfer simulations quantified the diffusion of heat inside the product. This CFD simulation study could be useful in optimization and design of baking ovens for various products. Also, simulation of the baking conditions of a product could be advantageous from the economic perspective.