کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224074 | 464423 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Two-dimensional CFD modeling and simulation of crustless bread baking process
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
A special type of baking oven was developed where crustless bread was made by gently baking the dough at controlled temperature by spraying water at prefixed intervals on the surface of the dough. In this study, a two-dimensional (2D) CFD model for crustless bread during baking has been developed to facilitate a better understanding of the baking process. Simultaneous heat and mass transfer from the bread during baking was successfully simulated. It was found that core temperature of the bread reached at 95 °C at the end of baking where as moisture of the bread satisfies the normal bread quality. The model can be successively applied to study the unsteady heat and mass transfer from the crustless bread during baking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 99, Issue 2, July 2010, Pages 166–174
Journal: Journal of Food Engineering - Volume 99, Issue 2, July 2010, Pages 166–174
نویسندگان
Arpita Mondal, A.K. Datta,