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Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review.

Chhanwal, N. and Tank, A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.

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Abstract

Computational fluid dynamics (CFD) modeling of entire bread baking process is very complicated due to involvement of simultaneous physiochemical and biological transformations. Bread baking is a fickle process where composition, structure, and physical properties of bread change during the process. CFD finds its application in modeling of such complex processes. This paper provides the basics of CFD modeling, different radiation models used for modeling of heating in electrical heating ovens, modeling of bread baking process along with the predictions of bread temperature, starch gelatinization, and browning index. In addition, some recent approaches in numerical modeling of bread baking process are highlighted. Moreover, current limitations, recent developments, and future applications in CFD modeling of bread baking process are discussed in detail.

Item Type: Article
Uncontrolled Keywords: Bread . Baking process . Oven . CFD . Modeling
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2013 06:53
Last Modified: 03 Sep 2018 09:53
URI: http://ir.cftri.com/id/eprint/11130

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