A moving boundary problem in a food material undergoing volume change – Simulation of bread baking
By E. Purlis, Viviana Salvadori. 2010
59 citations recorded by the source corpus.
This paper presents a mathematical model for describing processes involving simultaneous heat and mass transfer with phase transition in foods undergoing volume change, i.e. shrinkage and/or expansion. We focused on processes where the phase transition occurs in a moving front, such as thawing, freezing, drying, frying and baking. The model is based on a moving boundary problem formulation with equivalent thermophysical properties. The transport problem is solved by using the finite element method and the Arbitrary Lagrangian–Eulerian method is used to describe the motion of the boundary. The formulation is assessed by simulating the bread baking process and comparing numerical results with experimental data. Simulated temperature and water content profiles are in good agreement with experimental data obtained from bread baking tests. The model well describes the stated general problem and it is expected to be useful for other food processes involving similar phenomena.
Subfields: Food Science, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/0981b22237f1868f12388dcb5db24bd323f9b43c
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In Food Science
In Mechanics of Materials
Citations in the corpus
- Baking process design based on modelling and simulation: Towards optimization of bread baking (2012, methodology): “…mathematical model for SHMT in bread during baking, which was previously 221 developed and validated using experimental data of the process; discussion about 222 validation and sensitivity analysis regarding the parameters of the model can be found 223 in Purlis and Salvadori (2009a, 2009b, 2010).”