This paper validates a simultaneous heat and mass transfer model proposed to describe the discontinuous biscuit baking process. The mathematical model includes the moving evaporation front and the development of the crust observed during the baking process. The problem is solved over a two-dimensional geometry using the finite element method. Thermo-physical properties were computed by means of continuous functions. Variations in temperature and water content during baking were predicted with high to discrete accuracy using this model.

Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method / E. Ferrari, S.V. Marai, R. Guidetti, L. Piazza. - In: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. - ISSN 1556-3758. - 8:3(2012 Jun), pp. 29.29-29.29.

Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method

E. Ferrari
Primo
;
S.V. Marai
Secondo
;
R. Guidetti
Penultimo
;
L. Piazza
Ultimo
2012

Abstract

This paper validates a simultaneous heat and mass transfer model proposed to describe the discontinuous biscuit baking process. The mathematical model includes the moving evaporation front and the development of the crust observed during the baking process. The problem is solved over a two-dimensional geometry using the finite element method. Thermo-physical properties were computed by means of continuous functions. Variations in temperature and water content during baking were predicted with high to discrete accuracy using this model.
Biscuit baking; Finite element method modeling; Heat transfer; Mass transfer
Settore ING-IND/11 - Fisica Tecnica Ambientale
Settore AGR/09 - Meccanica Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
giu-2012
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/215003
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