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2013 (Vol. 5, Issue: 08)
Article Information:

Shape Design of the Pan in Bread Baking Oven

Lucheng Xie, Xianlu He, Heng Liu and Chunzhi Yang
Corresponding Author:  Heng Liu 

Key words:  Baking oven, Heat transfer, shape of the baking pan design, , , ,
Vol. 5 , (08): 1091-1095
Submitted Accepted Published
April 22, 2013 May 03, 2013 August 05, 2013
Abstract:

In this study, we analyze diagrams of heat distribution around the baking panís outer edges. By using Fourier's law, the model of heat distribution is developed. Models of instantaneous heat flux density on the pan are constructed for pans of different shapes-from rectangular to circular and other shapes in between. Then, we utilize two arcs to substitute the two parallel lines of the rectangle, creating a track-shaped pan and discovered that in this design, there is good performance in the baking process and heat is distributed evenly over the entire outer edge of the pan. Finally, simulation results are presented to show the effectiveness of the proposed method.
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  Cite this Reference:
Lucheng Xie, Xianlu He, Heng Liu and Chunzhi Yang, 2013. Shape Design of the Pan in Bread Baking Oven.  Advance Journal of Food Science and Technology, 5(08): 1091-1095.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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