کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225014 464471 2009 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation
چکیده انگلیسی

A simultaneous heat and mass transfer model proposed to describe the bread baking process is validated. The mathematical model is based on a moving boundary problem formulation with equivalent thermophysical properties and includes the moving evaporation front, the evaporation–condensation mechanism and the development of the crust observed during bread baking. The problem is solved over an irregular three-dimensional geometry using the finite element method. Variation in temperature and water content of bread during baking is predicted with high accuracy by the model. Parameter estimation procedure and sensitivity analysis are performed for some thermophysical properties. The proposed formulation and analysis can be applied for other bakery products as well as for similar food engineering applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 91, Issue 3, April 2009, Pages 434–442
نویسندگان
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