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

被引：6

作者：

Ferrari, Enrico ^{[1
]}

Marai, Simone V. ^{[1
]}

Guidetti, Riccardo ^{[1
]}

Piazza, Laura ^{[1
]}

机构：

[1] Univ Milan, I-20122 Milan, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2012年 / 8卷 / 03期

关键词：

heat transfer; mass transfer; finite element method modeling; biscuit baking; MASS-TRANSFER; BREAD-BAKING; CRUST FORMATION; PHYSICAL-PROPERTIES; CAKE BAKING; TUNNEL-OVEN; BAND OVEN; WATER; TEMPERATURE; SIMULATION;

D O I：

10.1515/1556-3758.2326

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：24

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