| Popis: |
To ensure the consistency of food quality in the convective oven, characteristics such as texture, color, crispiness for dry food etc. are considered. For a single set of cooking in a traditional baking oven of multiple food sample the uniformity is not maintained over the different spatial locations inside the oven. It was observed that this could be explained from the amount of heat energy that goes in at each location, or in other words, the heat flux at a location determines the food quality of different samples.To identify such heat fluxes, commercial sensors are used which contains a pair of high and low emissivity surface to identify the total heat flux at a location as well as compute the radiative and convective heat fluxes at those locations. Some of the sensors are high-end equipment used in furnaces and high temperature applications, costing about $10000 a piece. This resulted in a need to produce a low cost, equally effective product to successfully reproduce the heat fluxes predicted by such sensors.The project focuses on developing a heat flux sensor prototype to obtain the total heat flux along with identifying convective and radiative heat fluxes in a traditional convective oven under a product cost cap of $1000. Along with this the component is limited by size constraints and ease of utility across other commercial ovens. The research covers the methods and techniques used to develop a concept, followed by a simulation agreement with the existing data and finally creating a working deliverable heat flux sensor prototype. |
