[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Computational fluid dynamics modeling of bread baking process.

Chhanwal, N. and Indrani, D. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.

[img] PDF
Food_Research_International_44_(2011)_978–983.pdf
Restricted to Registered users only

Download (1MB)

Abstract

A computational fluid dynamic (CFD) model was developed to study the temperature and browning profile of bread. This study differs from previous work of CFDmodeling 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 °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 °C. Formation of crust and browning of bread surface were studied using earlier reported kineticmodel and it predicted more browning at bread edges than the surfaces. However, predicted browning index was well within the range (b52).

Item Type: Article
Uncontrolled Keywords: CFD; Baking process; Browning index; Moving boundary
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 06:23
Last Modified: 01 Oct 2018 08:45
URI: http://ir.cftri.com/id/eprint/10393

Actions (login required)

View Item View Item