CFD Modeling and Analysis of Deck Ovens for Biscuit Baking
Manjit M. Khatal
*
ICAR - Directorate of Onion and Garlic Research (DOGR), Pune, India.
Pooja P. Thul
b College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, India.
*Author to whom correspondence should be addressed.
Abstract
This study develops and evaluates a three-dimensional, transient Computational Fluid Dynamics (CFD) model to analyse heat transfer, airflow distribution, and temperature evolution during biscuit baking in a gas-fired deck oven. The oven geometry was created in SOLIDWORKS, and the CFD model was solved in ANSYS Fluent 2020 R1 using a pressure-based finite-volume formulation. The model included Reynolds-averaged Navier-Stokes turbulence with the standard k–ω closure, discrete ordinates radiation, and an evaporation-condensation treatment to represent coupled heat and mass transfer. Mesh and time-step sensitivity checks were performed. Experimental comparisons were conducted at an oven set point of 160 °C, with chamber-air temperatures evaluated during the empty-oven test up to 840 s and product-surface temperatures evaluated during 720 s of baking. The reported average relative discrepancies between CFD predictions and measurements were below 4.25% for chamber temperature and 3.68% for product surface temperature. Simulated temperature and velocity fields showed progressive heating, buoyancy-influenced recirculation, thermal boundary-layer development, and local air velocities ranging from approximately 0.15 to 1.53 m/s. The model therefore provides a useful framework for examining thermo-fluid behaviour and spatial non-uniformity in the tested deck-oven configuration. Predictions not directly supported by the available measurements are interpreted qualitatively.
Keywords: Computational fluid dynamics, deck oven, biscuit baking, heat transfer, airflow, model validation