Numerical and Experimental Analysis of Industrial Oven Heat Distribution and its Effect on Food Quality

Numerical and Experimental Analysis of Industrial Oven Heat Distribution and its Effect on Food Quality | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Numerical and Experimental Analysis of Industrial Oven Heat Distribution and its Effect on Food Quality Recep Mert Avcı, Mahmut Burhan, Akay Sakin, Muhammed Ömer Durmuş This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9082834/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Thermal uniformity in industrial forced convection ovens is critical for ensuring consistent food quality and process efficiency. This study presents a comprehensive numerical and experimental investigation of an industrial forced convection oven. The experimental data were acquired from a multi-channel digital data logger and thermocouples arranged in a 24-point grid across ten tray levels. The numerical study employed Computational Fluid Dynamics (CFD) using a pressure-based transient solver for buoyant, turbulent flow of compressible fluids. To accurately capture the complex physics within the oven, turbulence was modeled using the Shear Stress Transport (SST) k - ω framework to resolve boundary layer effects, while radiative heat transfer was accounted for using the Discrete Ordinates (DO) method. The results demonstrate a strong correlation between the experimental and numerical data. Under the specified working conditions, the numerical model accurately predicted the temperature distribution, with observed deviations remaining within an acceptable margin of error. These findings suggest that the proposed computational framework serves as a reliable tool for assessing and optimizing thermal performance in industrial baking applications. Computational Fluid Dynamics (CFD) Thermal Mapping Food Quality Thermal Distribution Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9082834","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":610103205,"identity":"c4e2e0f6-bccc-42eb-a8bd-b25a0136249d","order_by":0,"name":"Recep Mert Avcı","email":"","orcid":"","institution":"Bursa Uludağ University","correspondingAuthor":false,"prefix":"","firstName":"Recep","middleName":"Mert","lastName":"Avcı","suffix":""},{"id":610103206,"identity":"cfce03fa-9634-44a9-8987-73f87fceb8dc","order_by":1,"name":"Mahmut Burhan","email":"","orcid":"","institution":"Bursa Uludağ University","correspondingAuthor":false,"prefix":"","firstName":"Mahmut","middleName":"","lastName":"Burhan","suffix":""},{"id":610103207,"identity":"6e07987e-aff3-4d8e-9118-b03ae5e61067","order_by":2,"name":"Akay Sakin","email":"","orcid":"","institution":"Eskişehir Osmangazi University","correspondingAuthor":false,"prefix":"","firstName":"Akay","middleName":"","lastName":"Sakin","suffix":""},{"id":610103208,"identity":"95275dbe-c213-46f8-9dd9-e5c5803fb09a","order_by":3,"name":"Muhammed Ömer Durmuş","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABFUlEQVRIiWNgGAWjYFACHjDJ2MCQAGbIGTAzg9jMxGsxNmBmhGsBsojQkrgBohC3Ft0ZuQc/3cyxkW1gzzH7dLOtLn07O2PziwcV1okN0s3HH2DRYnYjL1k6d1uacQPPG+PZuW2Hc3c2M7ZZJJxJT2yQOZaIzRazGzkGQC2HExskcoyZc9sO5G44zNhmkNgGFjHEocX4d+62/zAtdekGYC3/QFryP+LQYga05QBMC3MCUEvzg8QGsC1YvW925o2Zde62ZOM2nmfFzDnnDhuC/MKQcCzduE0izXAGNi3Hc4xv526zk+1nT97MnFNWJ2/Of/jwxx811rL9EskPPmDRAgdsyGwJdBGCgBmv4aNgFIyCUTDiAABM3WvPEBnVeAAAAABJRU5ErkJggg==","orcid":"","institution":"Istanbul Bilgi University","correspondingAuthor":true,"prefix":"","firstName":"Muhammed","middleName":"Ömer","lastName":"Durmuş","suffix":""}],"badges":[],"createdAt":"2026-03-10 10:53:51","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-9082834/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-9082834/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":105565735,"identity":"5203d81b-d5be-42e6-ac84-d810430c24dc","added_by":"auto","created_at":"2026-03-27 12:54:13","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1885239,"visible":true,"origin":"","legend":"","description":"","filename":"manuscriptrevised.pdf","url":"https://assets-eu.researchsquare.com/files/rs-9082834/v1_covered_6a592eff-567a-4297-af8d-ccec655df87a.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eNumerical and Experimental Analysis of Industrial Oven Heat Distribution and its Effect on Food Quality\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Computational Fluid Dynamics (CFD), Thermal Mapping, Food Quality, Thermal Distribution","lastPublishedDoi":"10.21203/rs.3.rs-9082834/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-9082834/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThermal uniformity in industrial forced convection ovens is critical for ensuring consistent food quality and process efficiency. This study presents a comprehensive numerical and experimental investigation of an industrial forced convection oven. The experimental data were acquired from a multi-channel digital data logger and thermocouples arranged in a 24-point grid across ten tray levels. The numerical study employed Computational Fluid Dynamics (CFD) using a pressure-based transient solver for buoyant, turbulent flow of compressible fluids. To accurately capture the complex physics within the oven, turbulence was modeled using the Shear Stress Transport (SST) k - ω framework to resolve boundary layer effects, while radiative heat transfer was accounted for using the Discrete Ordinates (DO) method. The results demonstrate a strong correlation between the experimental and numerical data. Under the specified working conditions, the numerical model accurately predicted the temperature distribution, with observed deviations remaining within an acceptable margin of error. 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