FINITE-ELEMENT ANALYSIS OF A ROTARY OVEN FOR BREAD

The paper deals with a finite-element analysis of the turbulent forced -convection air flow inside a rotary oven for bread. The code ADINA-F is used for the numerical finite-element simulation. To describe the h ow and the heat transfer inside the oven, a two-dimensional model has been adopted. The numerical heat-transfer convection coefficient is in good agreement with the experimental data thus providing a validation of the approximate model formulated in the numerical analysis. A stru ctural change intended to enhance the convective heat transfer has bee n suggested and numerically tested. The results show a mean Nusselt nu mber enhancement of about 30%. The finite-element analysis is, therefo re, a helpful tool in estimating the performances of this kind of oven . (C) 1997 Elsevier Science Ltd.