Research Article
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Finned wafer baking plates for heat transfer and distribution

Year 2022, Volume: 2 Issue: 2, 80 - 89, 30.12.2022
https://doi.org/10.14744/seatific.2022.0007

Abstract

Wafer baking is a recognized process in food industry, and there is a large worldwide demand to develop wafer baking equipment for the current trends, namely, high-productivity, high quality with lower wastes and lower energy expenditure. This work deals with the thermal design of the heating side of flat wafer baking plates in gas ovens seeking less heat, less baking time and better quality control. The key feature under study is the thermal interaction between the gas flames and the baking plates. Heat flows mostly by thermal radiation to the back of the baking plates which design is under study. Heat then reaches the opposite side where the batter (dough) is duly baked. The flames are modelled as a radiant solid surface with fixed geometry and uniform equivalent mean temperature. Steady, 2-d, heat conduction within the baking plate determines the superficial temperature field of the baking side. All the physics is modelled mathematically and solved in a commercial finite-element software. The method of Constructal Design is employed in order to explore possible designs of the back surface of the baking plates with the goal of providing uniform temperature heating at the baking side. We explored, for instance, the possibility of extended surfaces for a given volume of material. Variable rectangular, trapezoidal and parabolic straight long fins were considered. They varied in number and geometry. Results showed the baking plate with 17 fins provides a better heat distribution and increase of near 20°C from the plate with 3 fins. This means an overall gain of approximately 10%. In sum the new designs provide better heat transfer that in turn decreases the baking time, and it also improves heat distribution that in turn warrants product quality. Furthermore, the new designs provide the same mechanical resistance with less 17% material.

Supporting Institution

National Council for Scientific and Technological Development

Project Number

CNPq 312.615/2018-3

Thanks

MRE work was partially supported by grants CNPq 312.615/2018-3 and UFPR/CAPES-PRINT 738088P.

References

  • Andersson, K., & Johnsson, F. (2007). Flame and radiation characteristics of gas-fired O2/CO2 combustion. Fuel, 86, 656–668
  • Bejan, A. (1993). Heat transfer. (4th ed). John Wiley & Sons.
  • Bejan, A. (2022). Heat transfer: Evolution, design and performance. John Wiley & Sons.
  • Bejan, A., & Almogbel, M. (2000). Constructal T-shaped fins. International Journal of Heat and Mass Transfer, 4, 141–164.
  • Bejan, A., & Lorente, S. (2008). Design with constructal theory. John Wiley & Sons.
  • Carzino, M. C., Stanescu, G., & Errera, M. R. (2019) Study of heat flow through multiple forms of wafer baking plates. Proceedings of the 25th ABCM International Congress of Mechanical Engineering (COBEM), October 20-25, 2019, Uberlândia, MG, Brazil, paper #COBEM2019-2234.
  • COMSOL Multiphysics. (2019). COMSOL Multiphysics® v. 5.3a. COMSOL AB, Stockholm, Sweden. http:// www.comsol.com Accessed on Sep 06, 2019.
  • Eck, R., Klep, M., & Schijndel, J. (2016). Surface to surface radiation benchmarks. Excerpt from the Proceedings of the COMSOL Conference in Munich.
  • Errera, M. R. (2018). Constructal law in light of philosophy of science. Proceedings of the Romanian Academy Science, Series A, Special Issue, 19, 111–117.
  • Haas Sr, F., Haas Jr, F., & Haas, J. (1984). Wafer baking oven. United States Patent 4438685.
  • Hibbeler R. C. (2010). Resistência dos materiais. (7th ed). Pearson Prentice Hall.
  • Hoke K., Landfeld A., Severa J., Kýhos K., Žitný R., & Houška M. (2008). Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet. Czech Journal of Food Sciences, 26, 199–210.
  • Incropera, F. P., & De Witt, D. P. (2003). Transferência de calor e massa. (5th ed). LTC
  • Lane, H. J., & Heggs, P. J. (2005). Extended surface heat transfer-the dovetail fin. Applied Thermal Engineering, 25, 2555–2565.
  • Moor, J. (1994). The wafer and its roots, proceedings of the Oxford Symposium on food and cookery. (1st ed). Look and Feel.
  • Mukherjee, S., Asthana, A., Howarth, M., & Mcniell, R. (2017). Waste heat recovery from industrial baking ovens; 1st International Conference on Sustainable Energy and Resource Use in Food Chains ICSEF, Berkshire, UK. Energy Procedia, 123, 321–328.
  • Mukherjee, S., Asthanaa, A., Howarth M., Mcneill, R., & Frisby, B. (2018). Achieving operational excellence for industrial baking ovens. 2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF, 17-19 October 2018, Paphos, Cyprus. Energy Procedia, 161, 395–402.
  • Sakin, M., Kaymak-Ertekin, F., & Ilicali, C. (2009). Convection and radiation combined surface heat transfer coefficient in baking ovens. Journal of Food Engineering, 94, 344–349
  • Steinbach, J.; Lukas Jadachowski, L., Steinboeck, A., & Kugi, A. (2022). Modeling and Optimization of an Inductive Oven with Continuous Product Flow. IFAC PapersOnLine 55-27, 184–189.
  • Tiefenbacher F. K. (2014). Wafer handbook manual. Franz Haas Waffelmaschinen.
  • Torabi, M., Aziz, A., & Zhang, K. (2013). Comparative study of longitudinal fins of rectangular, trapezoidal and concave parabolic profiles with multiple nonlinearities. Energy, 51, 243–256.
Year 2022, Volume: 2 Issue: 2, 80 - 89, 30.12.2022
https://doi.org/10.14744/seatific.2022.0007

Abstract

Project Number

CNPq 312.615/2018-3

References

  • Andersson, K., & Johnsson, F. (2007). Flame and radiation characteristics of gas-fired O2/CO2 combustion. Fuel, 86, 656–668
  • Bejan, A. (1993). Heat transfer. (4th ed). John Wiley & Sons.
  • Bejan, A. (2022). Heat transfer: Evolution, design and performance. John Wiley & Sons.
  • Bejan, A., & Almogbel, M. (2000). Constructal T-shaped fins. International Journal of Heat and Mass Transfer, 4, 141–164.
  • Bejan, A., & Lorente, S. (2008). Design with constructal theory. John Wiley & Sons.
  • Carzino, M. C., Stanescu, G., & Errera, M. R. (2019) Study of heat flow through multiple forms of wafer baking plates. Proceedings of the 25th ABCM International Congress of Mechanical Engineering (COBEM), October 20-25, 2019, Uberlândia, MG, Brazil, paper #COBEM2019-2234.
  • COMSOL Multiphysics. (2019). COMSOL Multiphysics® v. 5.3a. COMSOL AB, Stockholm, Sweden. http:// www.comsol.com Accessed on Sep 06, 2019.
  • Eck, R., Klep, M., & Schijndel, J. (2016). Surface to surface radiation benchmarks. Excerpt from the Proceedings of the COMSOL Conference in Munich.
  • Errera, M. R. (2018). Constructal law in light of philosophy of science. Proceedings of the Romanian Academy Science, Series A, Special Issue, 19, 111–117.
  • Haas Sr, F., Haas Jr, F., & Haas, J. (1984). Wafer baking oven. United States Patent 4438685.
  • Hibbeler R. C. (2010). Resistência dos materiais. (7th ed). Pearson Prentice Hall.
  • Hoke K., Landfeld A., Severa J., Kýhos K., Žitný R., & Houška M. (2008). Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet. Czech Journal of Food Sciences, 26, 199–210.
  • Incropera, F. P., & De Witt, D. P. (2003). Transferência de calor e massa. (5th ed). LTC
  • Lane, H. J., & Heggs, P. J. (2005). Extended surface heat transfer-the dovetail fin. Applied Thermal Engineering, 25, 2555–2565.
  • Moor, J. (1994). The wafer and its roots, proceedings of the Oxford Symposium on food and cookery. (1st ed). Look and Feel.
  • Mukherjee, S., Asthana, A., Howarth, M., & Mcniell, R. (2017). Waste heat recovery from industrial baking ovens; 1st International Conference on Sustainable Energy and Resource Use in Food Chains ICSEF, Berkshire, UK. Energy Procedia, 123, 321–328.
  • Mukherjee, S., Asthanaa, A., Howarth M., Mcneill, R., & Frisby, B. (2018). Achieving operational excellence for industrial baking ovens. 2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF, 17-19 October 2018, Paphos, Cyprus. Energy Procedia, 161, 395–402.
  • Sakin, M., Kaymak-Ertekin, F., & Ilicali, C. (2009). Convection and radiation combined surface heat transfer coefficient in baking ovens. Journal of Food Engineering, 94, 344–349
  • Steinbach, J.; Lukas Jadachowski, L., Steinboeck, A., & Kugi, A. (2022). Modeling and Optimization of an Inductive Oven with Continuous Product Flow. IFAC PapersOnLine 55-27, 184–189.
  • Tiefenbacher F. K. (2014). Wafer handbook manual. Franz Haas Waffelmaschinen.
  • Torabi, M., Aziz, A., & Zhang, K. (2013). Comparative study of longitudinal fins of rectangular, trapezoidal and concave parabolic profiles with multiple nonlinearities. Energy, 51, 243–256.
There are 21 citations in total.

Details

Primary Language English
Subjects Mechanical Engineering
Journal Section Research Articles
Authors

Márcio Carzino 0000-0003-2534-6676

George Stanescu 0000-0003-3310-7210

Marcelo Errera 0000-0002-9394-2712

Project Number CNPq 312.615/2018-3
Publication Date December 30, 2022
Submission Date October 24, 2022
Published in Issue Year 2022 Volume: 2 Issue: 2

Cite

APA Carzino, M., Stanescu, G., & Errera, M. (2022). Finned wafer baking plates for heat transfer and distribution. Seatific Journal, 2(2), 80-89. https://doi.org/10.14744/seatific.2022.0007

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