Journal ArticleDOI
Model for growth of bubbles during proofing of viscoelastic dough
TLDR
In this article, a model for growth of bubbles during proofing of bread dough is presented for infinitely dilute as well as finite volume fraction gas dispersions, which accounts for diffusion of CO2, produced by fermentation, along with the resistance to bubble expansion by the viscoelasticity of the dough as described by Oldroyd-B constitutive equation.Abstract:
A model for growth of bubbles during proofing of bread dough is presented for infinitely dilute as well as finite volume fraction gas dispersions. The model accounts for diffusion of CO2, produced by fermentation, along with the resistance to bubble expansion by the viscoelasticity of the dough as described by Oldroyd-B constitutive equation. The model predicts evolution of bubble size, bubble growth rate and the profiles of CO2 concentration and normal stresses in the vicinity of the gas bubble. The growth of bubbles exhibits a lag time followed by an exponential growth phase. The lag time is found to be smaller for larger dough relaxation time, larger surface tension, smaller dough viscosity, higher temperature, higher gas volume fraction and higher CO2 production rate. The bubble growth rate is larger for smaller bubbles resulting in crossover of bubble size at longer times.read more
Citations
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Explorative imaging and its implementation at the FleX-ray laboratory
TL;DR: This paper proposes a more dynamic process of imaging where experiments are tailored around a sample or the research question; intermediate reconstructions and analysis are available almost instantaneously, and expert has input at any stage of the process to improve acquisition or image reconstruction.
Journal ArticleDOI
A mechanistic model for baking of leavened aerated food
TL;DR: In this article, a mechanistic model for baking of leavened aerated food is proposed, which accounts for heat conduction, moisture diffusion, diffusion of CO2 that is produced by fermentation, and the resistance to bubble expansion by the viscoelasticity of the dough which is described by Oldroyd B constitutive equation.
Journal ArticleDOI
Rheology-driven design of pizza gas foaming
TL;DR: In this paper , the authors investigated the production of a yeast-free pizza by gas foaming and the use of rheology to guide the process design, using a gaseous blowing agent and a pressure program to form and stabilize bubbles during baking.
Journal ArticleDOI
Modelling of the growth of a single bubble in semi-hard cheese, with experimental verification and sensitivity analysis
Yannick Laridon,David Grenier,David Houeix,Christophe Doursat,Christophe Doursat,Christophe Doursat,Tiphaine Lucas,Denis Flick,Denis Flick,Denis Flick +9 more
TL;DR: In this paper, the authors investigated the momentum transport during bubble growth in a viscoelastic material using a 5-element Maxwell model, implemented with the finite elements method, and a sensitivity analysis of the model parameters was undertaken.
Journal ArticleDOI
Utilization of creep ringing and bioinformatic modelling in study of cold denatured pea protein emulsions
TL;DR: In this paper , the impacts of cold denaturation on emulsifying abilities of pea protein are studied, and it is shown that protein pre-treatments improve rheological stability of emulsions, and these impacts are most obvious at high concentrations.
References
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Book
Biochemical engineering fundamentals
James E. Bailey,David F. Ollis +1 more
TL;DR: Biochemical Engineering Fundamentals, 2/e as mentioned in this paper combines contemporary engineering science with relevant biological concepts in a comprehensive introduction to biochemical engineering, which enables students to comprehend the major problems in biochemical engineering and formulate effective solutions.
Journal ArticleDOI
On the dynamics of phase growth
TL;DR: In this paper, the equations governing spherically symmetric phase growth in an infinite medium are first formulated for the general case and then simplified to describe growth controlled by the transport of heat and matter.
Journal ArticleDOI
Numerical and experimental studies of bubble growth during the microcellular foaming process
TL;DR: In this paper, a new experimental technique for studying the dynamics of bubble growth in thermoplastics using scanning electron microscopy is developed, where the influence of temperature, saturation pressure, molecular weight, and the nature of physical blowing agent are investigated.
Journal ArticleDOI
Viscoelastic effects on drop deformation in steady shear
TL;DR: In this article, a diffuse-interface model is applied to simulate the deformation of single drops in steady shear flows when one of the components is viscoelastic, represented by an Oldroyd-B model.
Journal ArticleDOI
Prediction of bubble growth and size distribution in polymer foaming based on a new heterogeneous nucleation model
TL;DR: In this paper, a nucleation model based on the concept that heterogeneous nucleation originates from pre-existing microvoids on the solid particles is proposed to predict the evolution of the bubble size distribution.