Journal ArticleDOI
Modelling of coupled heat and mass transfer during a contact baking process
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TLDR
In this paper, a mathematical model of coupled heat and mass transfer of a contact baking process is developed, where a local evaporation of water is described with a reaction-diffusion approach, and the resulting coupled model equations are solved using the Finite Element Method (COMSOL Multi-physics® version 3.5).About:
This article is published in Journal of Food Engineering.The article was published on 2011-10-01. It has received 56 citations till now. The article focuses on the topics: Heat transfer & Moisture.read more
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Journal ArticleDOI
Multiphase porous media modelling: A novel approach to predicting food processing performance
TL;DR: A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses, and a discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns.
Journal ArticleDOI
3D modelling of coupled mass and heat transfer of a convection-oven roasting process
TL;DR: A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles and the proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat.
Journal ArticleDOI
Multi-scale model of food drying: Current status and challenges.
Mohammad Mahbubur Rahman,Mohammad U. H. Joardder,Md. Imran H. Khan,Nghia Duc Pham,M. A. Karim +4 more
TL;DR: In this paper, the authors have discussed the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology, and also given some directions to how to overcome the challenges for successful implementation of multiscale modeling.
Journal ArticleDOI
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
TL;DR: Konczak and Zhang as mentioned in this paper have shown that anthocyanins can help in the prevention of cardiovascular and neurological diseases, cancer, and inflammation, and have been shown to be beneficial in the treatment of cancer.
Journal ArticleDOI
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
TL;DR: In this paper, a review of various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products.
References
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Reference BookDOI
Springer handbook of condensed matter and materials data
TL;DR: In this article, a short review of the International System of Units (SI) is given and the concepts of base physical quantities and derived physical quantities on which the SI is founded are explained.
Book
Heat and Mass Transfer: A Practical Approach
TL;DR: In this paper, the authors present an overview of the basic concepts in Heat Conduction Equation (HCE) and its application in the context of refrigeration and freezing of foods.
Journal ArticleDOI
Bread baking – A review
Arpita Mondal,Ashis Kumar Datta +1 more
TL;DR: A review of published literatures on experimental and mathematical studies on bread baking during the last two decades is presented in this paper, where experimental and simulative studies on profiling of temperature, moisture content, pore volume, expansion ratio during baking are also reviewed.
Book
Fundamentals of Food Process Engineering
TL;DR: A review of Mathematical Principles and Applications in Food Processing can be found in this paper, where a review of mathematical principles and applications in food processing is presented, including units and dimensions, material balances, gases and vapors, energy balances, flow of fluids, and heat transfer.
Journal ArticleDOI
Browning development in bakery products – A review
Emmanuel Purlis,Emmanuel Purlis +1 more
TL;DR: In this article, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under nonideal conditions.