Modulation of the Shape Optimization of Ovenware
Abstract: When baking in a rectangular pan, heat is concentrated in the four corners and the product gets overcooked at the corners. For this, Single Rod Heat Conduction Model is set up. In Single Rod Heat Conduction Model, cakes are regarded as numerous single rods through which heat transfer from the edge to the center under the assumption that heat fluxes have no influence on each other. To simplify the model, we just analyze symmetrical regular polygon. The heat transfer law is used to calculate temperature at a certain point and then the heat flux from various directions is synthesized at the point. After composing and analyzing, we find that the greater the marginal angle is, the smaller the total heat flow is. Moreover, the heat flux leads to a sharp increase of the temperature at the point. That is the explanation for heat concentration in the four corners which results in overcooked cake.
文章引用: 徐 翔 , 陈桥红 , 丁 涛 (2013) 烤盘形状优化问题建模分析。 建模与仿真， 2， 44-48. doi: 10.12677/MOS.2013.24008
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