Computational fluid dynamics modeling of bread baking process

被引：36
|
作者：
Chhanwal, N. [1 ]
Indrani, D. [1 ]
Raghavarao, K. S. M. S. [1 ]
Anandharamakrishnan, C. [1 ]
机构：
[1] Cent Food Technol Res Inst, CSIR, Mysore 570020, Karnataka, India
来源：
FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 04期
关键词：
CFD; Baking process; Browning index; Moving boundary; ELECTRICAL HEATING OVEN; CFD; SIMULATION; CRUST;
D O I：
10.1016/j.foodres.2011.02.037
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A computational fluid dynamic (CFD) model was developed to study the temperature and browning profile of bread. This study differs from previous work of CFD modeling reported in literature in that phase change during evaporation as well as evaporation-condensation mechanism during baking process was incorporated in this model. Simulation results were validated with experimental measurements of bread temperature at three different positions. In this study crumb temperature does not cross 100 degrees C due to incorporation of evaporation-condensation mechanism in this model. Baking process completes within 25 min of processing time once the temperature of crumb becomes stable at 98 degrees C. Formation of crust and browning of bread surface were studied using earlier reported kinetic model and it predicted more browning at bread edges than the surfaces. However, predicted browning index was well within the range (<52). (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：978 / 983
页数：6
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