Computational fluid dynamics modeling of bread baking process.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10393/
FRI-01-11 |
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| Title |
Computational fluid dynamics modeling of bread baking process.
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| Creator |
Chhanwal, N.
Indrani, D. Raghavarao, K. S. M. S. Anandharamakrishnan, C. |
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| Subject |
02 Baking
05 Processing and Engineering |
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| Description |
A computational fluid dynamic (CFD) model was developed to study the temperature and browning profile of
bread. This study differs from previous work of CFDmodeling reported in literature in that phase change during
evaporation as well as evaporation–condensation mechanism during baking process was incorporated in this
model. Simulation results were validated with experimental measurements of bread temperature at three
different positions. In this study crumb temperature does not cross 100 °C due to incorporation of evaporation–
condensation mechanism in this model. Baking process completes within 25 min of processing time once the
temperature of crumb becomes stable at 98 °C. Formation of crust and browning of bread surface were studied
using earlier reported kineticmodel and it predicted more browning at bread edges than the surfaces. However,
predicted browning index was well within the range (b52).
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10393/1/Food_Research_International_44_%282011%29_978%E2%80%93983.pdf
Chhanwal, N. and Indrani, D. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983. |
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