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高温材料处理:国际期刊
SJR: 0.137 SNIP: 0.341 CiteScore™: 0.43

ISSN 打印: 1093-3611
ISSN 在线: 1940-4360

高温材料处理:国际期刊

DOI: 10.1615/HighTempMatProc.2018024507
pages 115-140

INNOVATIVE ELECTRIC OVENS FOR PIZZA BAKING: NUMERICAL THERMAL INVESTIGATION

Biagio Morrone
Department of Industrial and Information Technology Engineering, Università della Campania Luigi Vanvitelli, Aversa, Italy
Mena Ciarmiello
Department of Industrial and Information Technology Engineering, Università della Campania Luigi Vanvitelli, Aversa, Italy

ABSTRACT

The Neapolitan pizza is required to be baked in traditional wood-fired ovens, according to Specification of Production No. 56/2010. However, airborne and hazard pollutants due to wood combustion may lead to severe air quality impacts, thus design and development of electric oven, alternative to wood-fired ones, is a suitable target for air pollution control strategies. In this paper, a three-dimensional Computational Fluid Dynamics (CFD) model has been developed to evaluate the thermal performances of an electric oven for baking Neapolitan pizzas. The developed CFD model comprises the continuity, momentum, and energy equations, whereas the standard k−ε approach is used for turbulence closure, and the surface-to-surface model is applied for radiative heat transfer mechanism. Coupled conduction–convection and radiation process is taken into account to assess the role of the walls bounding the cooking chamber in the heat transfer process. Electrical heaters located in the bed and dome walls of the cooking chamber provide the heat generation, allowing the baking of pizzas. A condition of full load oven is investigated, with nine pizzas placed on the bed of the baking chamber. Different thermophysical model properties are investigated. The results highlight that the radiative heat transfer is the very predominant mechanism for pizza baking. Moreover, the effect of the surface pizza emissivity on the temperature time evolution is investigated, considering three different emissivity values. In addition, a comparison between the models with constant and variable thermophysical properties is carried out to scrutinize the validity of the effect of variable thermophysical properties on thermal baking performance.


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