A moving boundary problem in a food material undergoing volume change: simulation of bread baking

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, free...

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Detalles Bibliográficos
Autores principales: Purlis, Emmanuel, Salvadori, Viviana Olga
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2010
Materias:
Química
Stefan problem
Moving mesh
Coupled transport
Expansion
Shrinkage
Thermophysical properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/128243
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-128243
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Stefan problem
Moving mesh
Coupled transport
Expansion
Shrinkage
Thermophysical properties
spellingShingle Química
Stefan problem
Moving mesh
Coupled transport
Expansion
Shrinkage
Thermophysical properties
Purlis, Emmanuel
Salvadori, Viviana Olga
A moving boundary problem in a food material undergoing volume change: simulation of bread baking
topic_facet Química
Stefan problem
Moving mesh
Coupled transport
Expansion
Shrinkage
Thermophysical properties
description 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.
format Articulo
Preprint
author Purlis, Emmanuel
Salvadori, Viviana Olga
author_facet Purlis, Emmanuel
Salvadori, Viviana Olga
author_sort Purlis, Emmanuel
title A moving boundary problem in a food material undergoing volume change: simulation of bread baking
title_short A moving boundary problem in a food material undergoing volume change: simulation of bread baking
title_full A moving boundary problem in a food material undergoing volume change: simulation of bread baking
title_fullStr A moving boundary problem in a food material undergoing volume change: simulation of bread baking
title_full_unstemmed A moving boundary problem in a food material undergoing volume change: simulation of bread baking
title_sort moving boundary problem in a food material undergoing volume change: simulation of bread baking
publishDate 2010
url http://sedici.unlp.edu.ar/handle/10915/128243
work_keys_str_mv AT purlisemmanuel amovingboundaryprobleminafoodmaterialundergoingvolumechangesimulationofbreadbaking
AT salvadorivivianaolga amovingboundaryprobleminafoodmaterialundergoingvolumechangesimulationofbreadbaking
AT purlisemmanuel movingboundaryprobleminafoodmaterialundergoingvolumechangesimulationofbreadbaking
AT salvadorivivianaolga movingboundaryprobleminafoodmaterialundergoingvolumechangesimulationofbreadbaking
bdutipo_str Repositorios
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