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...
Guardado en:
| Autores principales: | , |
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| Formato: | Articulo Preprint |
| Lenguaje: | Inglés |
| Publicado: |
2010
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/128243 |
| Aporte de: |
| Sumario: | 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. |
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