The objective of all manufacturers and users of ovens is to achieve uniform browning of various baked foods. In recent years, manufacturers have found it difficult to achieve this, due to the rapid appearance of new trends and due to progressively shorter development times. In this paper, we present the development and validation of a time-dependent 3D computational fluid dynamics model, which enables the numerical prediction of the baking performance and grade of browning of a forced convection oven. Flow and heat transfer of hot air in an oven, where a round heating element and a fan are both operating, are simulated. Radiative and convective heat transfer is taken into account. We found, that it is necessary to include water evaporation in the model. The numerical model was validated by performing experimental measurements of temperature and by performing baking tests of shortbread. After baking, the grade of browning was measured for the shortbread. To determine the grade of browning, the method of identification of colour contrasts was used, based on the colour space CIE L∗a∗b. Based on the results, we proposed a linear model, which enabled the prediction of the grade of browning based on the results of the fluid dynamics simulation.
F.10 Improvements to an existing technological process or technology
COBISS.SI-ID: 20086294The university textbook is is the first general book in the field of mechanical engineering in Slovenia, which describes and explains the demanding field of transport phenomena, from their common characteristics to model derivation of transport of momentum, heat and mass transfer. It is intended for use in university study programmes, particularly at masters and doctoral level.
D.10 Educational activities
COBISS.SI-ID: 82229249This manual contains expert explanations and instructions, tables, templates and examples of the waste management practice. It is intended for use by the waste producing parties, collector and waste processing companies as well as plant operators.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 281227776Freeze-drying is a process of removing the liquid phase from the initial mixture under conditions of low pressure and temperature, where the phase transition is governed by sublimation of frozen mixture. Derivation of a computational model is based on a in-depth study of mass transfer with phase change (sublimation, desorption) and heat transfer in the system filling-vial walls-trays and a dryer walls. The developed numerical model is based on the boundary element method and finite difference method. The derived model is suitable for use in the process planning and allows reducing of the time for lyophilization, resulting reduction of energy consumption and production costs.
F.14 Improvements to existing production methods and tools or processes
COBISS.SI-ID: 19401238The aim of the project work was to develop of a virtual model of the human body based on the methods of computational fluid dynamics and heat transfer, which serves as an upgrade of the existing thermal manekin, taking into account the mechanisms of heating, preserving the temperature on the surface of the body and heat exchange with the surroundings. Such a model plays an important role in the planning and development of personal protective equipment.
F.01 Acquisition of new practical knowledge, information and skills
COBISS.SI-ID: 19073302