The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments

KOKOLJ, Uroš ;ŠKERGET, Leopold ;RAVNIK, Jure .
The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments. 
Strojniški vestnik - Journal of Mechanical Engineering, [S.l.], v. 63, n.4, p. 215-224, june 2018. 
ISSN 0039-2480.
Available at: <https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/>. Date accessed: 20 dec. 2024. 
doi:http://dx.doi.org/10.5545/sv-jme.2016.4089.

Kokolj, U., Škerget, L., & Ravnik, J.
(2017).
The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments.
Strojniški vestnik - Journal of Mechanical Engineering, 63(4), 215-224.
doi:http://dx.doi.org/10.5545/sv-jme.2016.4089

@article{sv-jmesv-jme.2016.4089,
	author = {Uroš  Kokolj and Leopold  Škerget and Jure  Ravnik},
	title = {The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments},
	journal = {Strojniški vestnik - Journal of Mechanical Engineering},
	volume = {63},
	number = {4},
	year = {2017},
	keywords = {computational fluid dynamics; baking; oven; heat transfer; shortbread; optimization},
	abstract = {In this paper, we will present the validation of numerical methodology for the improvement of baking performance of a forced convection oven. The baking performance will be assessed as the degree of uniformity between browning and temperature distribution in the oven. We found a linear relationship between the experimentally measured grade of browning and the simulated temperature distribution. Six different designs of oven fan cover were compared through numerical simulations, where a time-dependent 3D numerical model with radiative and convective heat transfers mechanism was used. The results were used in a linear model to estimate the grade of browning. The results were validated with the experimental measurements of baked shortbread using an old and improved-upon oven design. The grade of browning was determined experimentally by the colour contrasts method, based on the colour space CIE L*a*b. The results show that the improved fan cover performs better than the existing fan cover.},
	issn = {0039-2480},	pages = {215-224},	doi = {10.5545/sv-jme.2016.4089},
	url = {https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/}
}

Kokolj, U.,Škerget, L.,Ravnik, J.
2017 June 63. The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments. Strojniški vestnik - Journal of Mechanical Engineering. [Online] 63:4

%A Kokolj, Uroš 
%A Škerget, Leopold 
%A Ravnik, Jure 
%D 2017
%T The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments
%B 2017
%9 computational fluid dynamics; baking; oven; heat transfer; shortbread; optimization
%! The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments
%K computational fluid dynamics; baking; oven; heat transfer; shortbread; optimization
%X In this paper, we will present the validation of numerical methodology for the improvement of baking performance of a forced convection oven. The baking performance will be assessed as the degree of uniformity between browning and temperature distribution in the oven. We found a linear relationship between the experimentally measured grade of browning and the simulated temperature distribution. Six different designs of oven fan cover were compared through numerical simulations, where a time-dependent 3D numerical model with radiative and convective heat transfers mechanism was used. The results were used in a linear model to estimate the grade of browning. The results were validated with the experimental measurements of baked shortbread using an old and improved-upon oven design. The grade of browning was determined experimentally by the colour contrasts method, based on the colour space CIE L*a*b. The results show that the improved fan cover performs better than the existing fan cover.
%U https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/
%0 Journal Article
%R 10.5545/sv-jme.2016.4089
%& 215
%P 10
%J Strojniški vestnik - Journal of Mechanical Engineering
%V 63
%N 4
%@ 0039-2480
%8 2018-06-27
%7 2018-06-27

Kokolj, Uroš, Leopold  Škerget, & Jure  Ravnik.
"The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments." Strojniški vestnik - Journal of Mechanical Engineering [Online], 63.4 (2017): 215-224. Web.  20 Dec. 2024

TY  - JOUR
AU  - Kokolj, Uroš 
AU  - Škerget, Leopold 
AU  - Ravnik, Jure 
PY  - 2017
TI  - The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments
JF  - Strojniški vestnik - Journal of Mechanical Engineering
DO  - 10.5545/sv-jme.2016.4089
KW  - computational fluid dynamics; baking; oven; heat transfer; shortbread; optimization
N2  - In this paper, we will present the validation of numerical methodology for the improvement of baking performance of a forced convection oven. The baking performance will be assessed as the degree of uniformity between browning and temperature distribution in the oven. We found a linear relationship between the experimentally measured grade of browning and the simulated temperature distribution. Six different designs of oven fan cover were compared through numerical simulations, where a time-dependent 3D numerical model with radiative and convective heat transfers mechanism was used. The results were used in a linear model to estimate the grade of browning. The results were validated with the experimental measurements of baked shortbread using an old and improved-upon oven design. The grade of browning was determined experimentally by the colour contrasts method, based on the colour space CIE L*a*b. The results show that the improved fan cover performs better than the existing fan cover.
UR  - https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/

@article{{sv-jme}{sv-jme.2016.4089},
	author = {Kokolj, U., Škerget, L., Ravnik, J.},
	title = {The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments},
	journal = {Strojniški vestnik - Journal of Mechanical Engineering},
	volume = {63},
	number = {4},
	year = {2017},
	doi = {10.5545/sv-jme.2016.4089},
	url = {https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/}
}

TY  - JOUR
AU  - Kokolj, Uroš 
AU  - Škerget, Leopold 
AU  - Ravnik, Jure 
PY  - 2018/06/27
TI  - The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments
JF  - Strojniški vestnik - Journal of Mechanical Engineering; Vol 63, No 4 (2017): Strojniški vestnik - Journal of Mechanical Engineering
DO  - 10.5545/sv-jme.2016.4089
KW  - computational fluid dynamics, baking, oven, heat transfer, shortbread, optimization
N2  - In this paper, we will present the validation of numerical methodology for the improvement of baking performance of a forced convection oven. The baking performance will be assessed as the degree of uniformity between browning and temperature distribution in the oven. We found a linear relationship between the experimentally measured grade of browning and the simulated temperature distribution. Six different designs of oven fan cover were compared through numerical simulations, where a time-dependent 3D numerical model with radiative and convective heat transfers mechanism was used. The results were used in a linear model to estimate the grade of browning. The results were validated with the experimental measurements of baked shortbread using an old and improved-upon oven design. The grade of browning was determined experimentally by the colour contrasts method, based on the colour space CIE L*a*b. The results show that the improved fan cover performs better than the existing fan cover.
UR  - https://www.sv-jme.eu/article/the-validation-of-numerical-methodology-for-oven-design-optimization-using-numerical-simulations-and-baking-experiments/

Kokolj, Uroš, Škerget, Leopold, AND Ravnik, Jure.
"The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments" Strojniški vestnik - Journal of Mechanical Engineering [Online], Volume 63 Number 4 (27 June 2018)