Joe Paton’s research while affiliated with University of Leeds and other places

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Publications (7)


Energy efficient bread baking through the appliance of science
  • Article

June 2016

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61 Reads

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J Paton

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Rising energy costs and changing legislation are bringing the need for more efficient baking processes into much sharper focus. This will require greater scientific understanding of how to manipulate oven design and baking conditions to produce energy efficient designs. This article highlights the work carried out at the University of Leeds, UK, on a recent project on thermal energy management in commercial bread baking, funded by the UK’s Engineering and Physical Sciences Research Council (EPSRC EP/G058504/1), in collaboration with Warburtons Ltd and Spooner Industries Ltd. This project focussed on industrial forced convection ovens, see Figure 1. The approach taken was to develop accurate Computational Fluid Dynamics (CFD) methods of the thermal air flows within convection ovens, validate them against experimental data and use them within formal optimisation methods to improve oven performance against practically-important design criteria.


Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

April 2015

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210 Reads

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28 Citations

Applied Thermal Engineering

In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings.


Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach

December 2013

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348 Reads

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47 Citations

Applied Energy

Changing legislation and rising energy costs are bringing the need for efficient baking processes into much sharper focus. High-speed air impingement bread-baking ovens are complex systems using air flow to transfer heat to the product. In this paper, computational fluid dynamics (CFD) is combined with experimental analysis to develop a rigorous scientific framework for the rapid generation of forced convection oven designs. A design parameterisation of a three-dimensional generic oven model is carried out for a wide range of oven sizes and flow conditions to optimise desirable features such as temperature uniformity throughout the oven, energy efficiency and manufacturability. Coupled with the computational model, a series of experiments measuring the local convective heat transfer coefficient (hc) are undertaken. The facility used for the heat transfer experiments is representative of a scaled-down production oven where the air temperature and velocity as well as important physical constraints such as nozzle dimensions and nozzle-to-surface distance can be varied. An efficient energy model is developed using a CFD analysis calibrated using experimentally determined inputs. Results from a range of oven designs are presented together with ensuing energy usage and savings.


Multi-objective Computational Fluid Dynamics (CFD) design optimisation in commercial bread-baking

October 2013

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152 Reads

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38 Citations

Applied Thermal Engineering

Changing legislation and rising energy costs are bringing the need for more efficient baking processes into much sharper focus. High-speed air impingement bread-baking ovens are complex systems used to entrain thermal air flow. In this paper, Computational Fluid Dynamics (CFD) is combined with a multi-objective optimization framework to develop a tool for the rapid generation of forced convection oven designs. A design parameterization of a three-dimensional generic oven model is carried out to enable optimization, for a wide range of oven sizes and flow conditions, to be performed subject to appropriate objective functions measuring desirable features such as temperature uniformity throughout the oven, energy efficiency and manufacturability. Optimal Latin Hypercubes for surrogate model building and model validation points are constructed using a permutation genetic algorithm and design points are evaluated using CFD. Surrogate models are built using a Moving Least Squares approach. A series of optimizations for various oven sizes and flow conditions are performed using a genetic algorithm with responses calculated from the surrogates. This approach results in a set of optimized designs, from which appropriate oven designs for a wide range of specific applications can be inferred. Results from various oven design and objective functions under investigation are presented together with ensuing energy usage and savings. Analysis suggests that 10% energy savings can be achieved for the baking process.


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A Conceptual Multi-objective Optimization Framework to Design Energy Efficient Commercial Bread-baking Ovens
  • Conference Paper
  • Full-text available

July 2013

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281 Reads

Download

Thermal energy management in the bread baking industry using a system modelling approach

May 2013

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514 Reads

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49 Citations

Applied Thermal Engineering

Energy usage in bread ovens is analysed using a generic methodology applicable to all types of mass-production tunnel ovens. The presented methodology quantifies the energy required to bake the dough, and to conduct a detailed analysis of the breakdown of losses from the oven. In addition, a computational fluid dynamics (CFD) optimisation study is undertaken, resulting in improved operating conditions for bread baking with reduced energy usage and baking time. Overall, by combining the two approaches, the analyses suggest that bake time can be reduced by up to 10% and the specific energy required to bake each loaf by approximately 2%. For UK industry, these savings equate to more than £0.5 million cost and carbon reduction of more than 5000 tonnes CO2 per year.


Computational Fluid Dynamics (CFD) investigations of air flow and temperature distribution in a small scale bread-baking oven

January 2012

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460 Reads

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70 Citations

Applied Energy

Experimental and computational fluid dynamics (CFD) analyses of the thermal air flow distribution in a 3-zone small scale forced convection bread-baking oven are undertaken. Following industrial bread-making practise, the oven is controlled at different (constant) temperatures within each zone and a CFD model is developed and validated against experimental data collected within the oven. The CFD results demonstrate that careful selection of the flow model, together with implementation of realistic boundary conditions, give accurate temperature predictions throughout the oven. The CFD model is used to predict the flow and thermal fields within the oven and to show how key features, such as regions of recirculating flow, depend on the speeds of the impinging jets.

Citations (5)


... The bread is considered one of the basic elements of people life and the main part of their food throughout the historical eras [43]. Temperature uniformity inside the oven leads to good bread quality and is more energy-efficient due to low specific energy consumption [44]. Good thermal insulation of the walls, closing the handling gates using transparent panels, and placing temperature sensors inside the ovens are important design criteria to reduce heat loss and increase the efficiency of energy use for bread baking [45]. ...

Reference:

Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review
Energy thermal management in commercial bread-baking using a multi-objective optimisation framework
  • Citing Article
  • April 2015

Applied Thermal Engineering

... The oven is a critical energy consumption component in the bread-baking process that demands consideration for energy use reduction [1]. The rising energy cost, environmental and climate change impact due to increasing demand for energy consumption call for innovative solutions to reduce energy utilization in bread baking ovens. ...

Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach
  • Citing Article
  • December 2013

Applied Energy

... For instance, by adjusting the thermal capacity of the oven and the different air temperature levels, and optimizing the radiation in the oven while maintaining the product's quality [8]. A significantly greater emphasis is being placed on the need for more efficient baking techniques due to rising energy costs and changing legislation [9]. Some previous studies have been worked on CFD modelling for commercial ovens, to describe the thermal behaviour of the system and energy efficiency of the oven [1,3,9,10]. ...

Multi-objective Computational Fluid Dynamics (CFD) design optimisation in commercial bread-baking
  • Citing Article
  • October 2013

Applied Thermal Engineering

... The energy requirement in the baking process is reportedly between 500 and 7300 kJ/kg. [2][3][4][5] It is normally agreed that baking, from an energy consumption point of view, is similar to drying semisolid food. 6 The inverse heat transfer problems (IHTPs) are currently generating a lot of interest in the field of science and engineering. ...

Thermal energy management in the bread baking industry using a system modelling approach
  • Citing Article
  • May 2013

Applied Thermal Engineering

... This research provides valuable insights for designing and constructing such dryers in the food industry, focusing on technical specifications, energy balances, and heat transfer coefficients [29]. Khatir et al. [30] highlight using two-dimensional CFD modeling to assess temperature profiles and airflow patterns within bread-baking ovens. ...

Computational Fluid Dynamics (CFD) investigations of air flow and temperature distribution in a small scale bread-baking oven
  • Citing Article
  • January 2012

Applied Energy