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An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

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Abstract

A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 ◦C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread.

Item Type: Article
Uncontrolled Keywords: baking oven, bread placement, CFD, starch gelatinization
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Human Resource Development
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Nov 2010 09:56
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9790

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