Simulación del flujo de calor para el re-diseño de un horno de cocción de pan

Luis Cifuentes Rubio, Lisandro Vargas Henriquez, Alfonso Rodríguez Peña

Resumen


En la industria panificadora de nuestro país, es muy común encontrar procesos de producción que se ven afectados de forma directa e indirecta por el bajo nivel de tecnificación que existe en cuanto al diseño y construcción de los hornos. Hecho que se ve reflejado en los inconvenientes que tienen lugar durante el proceso de horneo. La cocción es un proceso que juega un papel importante en la calidad del producto, el cual es influenciado principalmente por la temperatura durante la cocción por lotes. Por lo tanto, en el presente paper se muestra la evaluación de la distribución de calor al interior del horno y se verifican los problemas que se presentan en la transferencia de calor de los panes mediante la herramienta computacional CFD (Dinámica de Fluidos computacional), para de esta manera proponer tres alternativas de rediseño del horno que redunden en mejoras de la distribución del flujo y los procesos de transferencia de calor y momentum en su interior, a fin de establecer un marco comparativo que permita seleccionar la propuesta más óptima para el proceso de cocción.

In the bread industry of our country, it is very common to find production processes that are directly and indirectly affected by the low level of technology that exists in terms of the design and construction of the ovens. This fact is reflected in the inconveniences that take place during the baking process. Baking is a process that plays an important role in the quality of the product, which is mainly influenced by the temperature during batch cooking. Therefore, this paper shows the evaluation temperature profiles and flow velocity inside the oven and verifies the problems that arise in the heat transfer of the breads by means of the computational tool CFD (Computational Fluid Dynamics), in order to propose three alternatives for redesigning the oven that result in improvements in the distribution of the flow and the processes of heat transfer and momentum inside it, in order to establish a comparative framework that allows selecting the most optimal proposal for the baking process.


Palabras clave


Dinámica de fluidos computacional (CFD); uniformidad del flujo de calor; campo de flujo

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Referencias


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DOI: https://doi.org/10.33571/rpolitec.v15n28a9

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Revista Politécnica 
ISSN: 1900-2351 
ISSN: 2256-5353 (En línea)
DOI:  10.33571/rpolitec