Abstract




 
   

IJE TRANSACTIONS B: Applications Vol. 31, No. 8 (August 2018) 1292-1301    Article in Press

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  EXPERIMENTAL AND NUMERICAL INVESTIGATION OF TWO DIFFERENT TRADITIONAL HAND-BAKING FLATBREAD BAKERY UNITS IN KASHAN, IRAN
 
S. Sadripour, M. Estajloo, S. A. Hashemi and M. Adibi
 
( Received: January 26, 2018 – Accepted in Revised Form: March 09, 2018 )
 
 

Abstract    In present study, experimental measurements and mathematical modeling were employed to investigate the different parameters, such as temperature of different parts of oven, natural gas consumption, flue gases temperature and portion of different heat transfer mechanisms during baking, in two different traditional flatbread bakeries called Sangak (/sӑngӑk/) and Barbari (/bӑrbӑri/). In all studied ovens, the bread receives the energy from natural and forced convections, conduction, and radiation (volumetric and surface radiation). The main aim of this study is introduction of a numerical simulation in order to investigate and validate the flatbread bakery ovens. This validation has resulted in to analyze different bakery ovens using numerical methods and consequently reduce the experiments costs. Due to fulfill this demand two numerical models are used and solved using control volume method based on SIMPLE algorithm and RNG k-ε method. The obtained results showed that numerical solution can make a reliable result in case of modeling bakery ovens, because of a good agreement between numerical and experimental results with the maximum error of 12.57%.

 

Keywords    Bakery oven, Flatbread, Energy, Natural gas, Experimental, CFD

 

چکیده    در پژوهش پیش‌رو پیرامون دو نوع از تنورهای دست‌پز پخت نان سنتی مسطح سنتی (سنگک و بربری)، با استفاده از آزمایش‌های تجربی و شبیه‌سازی عددی، پارامترهای مختلفی مانند دمای قسمت‌های مختلف تنور، مصرف گاز طبیعی، دمای گازهای خروجی از دودکش و سهم مکانیزم‌های مختلف انتقال‌حرارت در پخت نان مورد بررسی قرار گرفته‌اند. هدف اصلی کار حاضر معرفی یک روش عددی مناسب برای شبیه‌سازی و مطالعه تنورهای سنتی پخت نان سنتی مسطح است. بدین منظور تنورهای دست‌پز پخت نان سنگک و بربری مدل‌سازی شده و نتایج حاصل از شبیه‌سازی عددی با نتایج نجربی حاصل از آزمایشات اعتبارسنجی شده‌اند. نتایج حاصل از اعتبارسنجی نشان‌دهنده اعتبار مناسب و قابل قبول مدل عددی ارائه شده در کار حاضر به منظور مطالعه تنورهای نانوایی سنتی پخت نان سنتی مسطح با حداکثر خطای %57/12 است.

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