Network representation model development for radiation analysis in baking oven

In food engineering, thermal heating of dough based food products consists of simultaneous heat transfer which are conduction, convection and radiation. During baking process, hot air flows over the baking material either by natural convection or forced by a fan, the radiation heat transfer from the oven heating element and the conduction heat transfer between the product and metal surfaces. Radiation heat transfer plays an important role during the baking process from an engineering point. Control of product conditions based on this principle is scarce. Application of network representation model in an enclosure such as baking oven is a powerful tool for analyzing radiation between surfaces. The network is built based on identifying nodes associated with radiosities of each surfaces in the oven. Not many papers have been published in using this technique. Due to that, this paper presents the development of the network and its application towards radiation analysis. Radiation and temperature profiles in the baking oven were observed throughout the baking process.