Bread baking as a moving boundary problem. Part 1: Mathematical modelling

A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous heat and mass transfer occurring during the process. The evaporation-condensati...

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Detalles Bibliográficos
Autores: Purlis, Emmanuel, Salvadori, Viviana Olga
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2009
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/155153
Acceso en línea:http://hdl.handle.net/11336/155153
Access Level:acceso abierto
Palabra clave:SIMULTANEOUS HEAT AND MASS TRANSFER
PHASE CHANGE
STEFAN PROBLEM
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Bread baking as a moving boundary problem. Part 1: Mathematical modellingPurlis, EmmanuelSalvadori, Viviana OlgaSIMULTANEOUS HEAT AND MASS TRANSFERPHASE CHANGESTEFAN PROBLEMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous heat and mass transfer occurring during the process. The evaporation-condensation mechanism is responsible for the rapid heating of the porous matrix and takes place either in a closed (dough) or open (crumb) structure. The existence of a moving evaporation front inside bread, which is a determining step of baking, is incorporated in a model applying a moving boundary formulation with equivalent thermophysical properties. The approach proposed here can be extended to other similar processes such as baking of other products (e.g. biscuit, cake), high-temperature drying, cooking and roasting.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2009-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/155153Purlis, Emmanuel; Salvadori, Viviana Olga; Bread baking as a moving boundary problem. Part 1: Mathematical modelling; Elsevier; Journal of Food Engineering; 91; 3; 4-2009; 428-4330260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877408004780info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.09.037info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:32:51Zoai:ri.conicet.gov.ar:11336/155153instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:32:52.249CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bread baking as a moving boundary problem. Part 1: Mathematical modelling
title Bread baking as a moving boundary problem. Part 1: Mathematical modelling
spellingShingle Bread baking as a moving boundary problem. Part 1: Mathematical modelling
Purlis, Emmanuel
SIMULTANEOUS HEAT AND MASS TRANSFER
PHASE CHANGE
STEFAN PROBLEM
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Bread baking as a moving boundary problem. Part 1: Mathematical modelling
title_full Bread baking as a moving boundary problem. Part 1: Mathematical modelling
title_fullStr Bread baking as a moving boundary problem. Part 1: Mathematical modelling
title_full_unstemmed Bread baking as a moving boundary problem. Part 1: Mathematical modelling
title_sort Bread baking as a moving boundary problem. Part 1: Mathematical modelling
dc.creator.none.fl_str_mv Purlis, Emmanuel
Salvadori, Viviana Olga
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv SIMULTANEOUS HEAT AND MASS TRANSFER
PHASE CHANGE
STEFAN PROBLEM
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic SIMULTANEOUS HEAT AND MASS TRANSFER
PHASE CHANGE
STEFAN PROBLEM
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous heat and mass transfer occurring during the process. The evaporation-condensation mechanism is responsible for the rapid heating of the porous matrix and takes place either in a closed (dough) or open (crumb) structure. The existence of a moving evaporation front inside bread, which is a determining step of baking, is incorporated in a model applying a moving boundary formulation with equivalent thermophysical properties. The approach proposed here can be extended to other similar processes such as baking of other products (e.g. biscuit, cake), high-temperature drying, cooking and roasting.
publishDate 2009
dc.date.none.fl_str_mv 2009-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/155153
Purlis, Emmanuel; Salvadori, Viviana Olga; Bread baking as a moving boundary problem. Part 1: Mathematical modelling; Elsevier; Journal of Food Engineering; 91; 3; 4-2009; 428-433
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/155153
identifier_str_mv Purlis, Emmanuel; Salvadori, Viviana Olga; Bread baking as a moving boundary problem. Part 1: Mathematical modelling; Elsevier; Journal of Food Engineering; 91; 3; 4-2009; 428-433
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877408004780
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.09.037
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15.812455

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