کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4562660 | 1330724 | 2010 | 10 صفحه PDF | دانلود رایگان |
This paper presents a mathematical model for describing processes involving simultaneous heat and mass transfer with phase transition in foods undergoing volume change, i.e. shrinkage and/or expansion. We focused on processes where the phase transition occurs in a moving front, such as thawing, freezing, drying, frying and baking. The model is based on a moving boundary problem formulation with equivalent thermophysical properties. The transport problem is solved by using the finite element method and the Arbitrary Lagrangian–Eulerian method is used to describe the motion of the boundary. The formulation is assessed by simulating the bread baking process and comparing numerical results with experimental data. Simulated temperature and water content profiles are in good agreement with experimental data obtained from bread baking tests. The model well describes the stated general problem and it is expected to be useful for other food processes involving similar phenomena.
Journal: Food Research International - Volume 43, Issue 4, May 2010, Pages 949–958