Estimation of heat flux in bread baking by inverse problem

Reddy, Ravula Sudharshan; Arepally, Divyasree; Datta, Anindita

doi:10.1016/j.jfoodeng.2019.109774

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…The parameter estimation technique has been widely used in estimating the thermal properties of various food products [3,[5][6][7][8][9][10][11][12][13][14][15]. It has also been used to estimate the fluid-to-particle heat transfer coefficient during aseptic processing of particulate foods [16] and heat flux during baking [17]. Constant temperature boundary condition can lead to prolonged exposure of heat to the sample.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process

Muniandy

Benyathiar

Mishra

et al. 2021

Foods

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Thermal conductivity determination of food at temperatures >100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the k model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m−1 K−1 to 0.450 ± 0.016 W m−1 K−1 for 25–140 °C and root mean squares error (RMSE) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m−1 K−1 to 0.510 ± 0.034 W m−1 K−1 for 20–120 °C estimated using the k model. Temperature-dependent models (linear and k models) provided a better estimate than the single parameter thermal conductivity determination with low RMSE for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient.

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Section: Introductionmentioning

confidence: 99%

Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process

Muniandy

Benyathiar

Mishra

et al. 2021

Foods

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“…These simulation techniques have also been used to determine the temperature profiles in the bread while baking as governing equations in the transient state. Reddy, Arepally, and Datta (2020) simulated the amount of heat flux on the bread surface as well as temperature profiles at different points of the bread during the baking process at 200 C. In addition, Al-Nasser, Fayssal, and Moukalled (2020) simulated heat and mass transfer in the three-dimensional and transient state in baking bread using natural and forced convection ovens, and they used the developed simulation to optimize the process of baking. Several other research teams have also tried to simulate and optimize the heat exchangers performance (Majdi, Alabdly, Hamad, Hasan, & Hatha, 2019;Meikandan, Sundarraj, Yogaraj, & Malarmohan, 2020;Yoon, Lee, Go, & Park, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Reddy, Arepally, and Datta (2020) simulated the amount of heat flux on the bread surface as well as temperature profiles at different points of the bread during the baking process at 200°C. In addition, Al‐Nasser, Fayssal, and Moukalled (2020) simulated heat and mass transfer in the three‐dimensional and transient state in baking bread using natural and forced convection ovens, and they used the developed simulation to optimize the process of baking.…”

Section: Introductionmentioning

confidence: 99%

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

Bejaei

Seyedlou

Nalbandi

et al. 2021

J Food Process Engineering

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Bread is one of the most important food sources for consumers, especially in developing and underdeveloped countries. Large quantities of bread are wasted every year because different factors affect the quantity of waste products include flour quality, bread production technology, and the storage condition of the bread. The objective of this study was to improve existing systems and developed the new flatbread industrial baking machine to increase product quality and product storability. Therefore, a rotary bread baking machine with an indirect heating system was designed, and the heat exchangers of the machine were simulated. The results of the simulation were utilized to investigate the uniformity of airflow velocity inside the exchanger and the distribution of heat on the dough on the baking bed. After achieving the most effective design, the exchangers were constructed and installed inside the baking machine. Bread baking experiments with the developed machine and the existing conventional machines were conducted to evaluate the instrumental, sensory, and staling characteristics of the produced flatbreads from different baking machines. The results indicated that the sensory qualities of the bread produced with the indirect heating system in the present study as well as uniformity of baking and sensory acceptability were superior compared to the bread produced from the conventional industrial machines with direct heating systems (with a total sensory score of 5.09 vs. 4.54). Practical Applications In this research, a superior flatbread baking machine with indirect heat was designed, constructed, and evaluated. The flatbread baked with the indirect heating system had better quality scores and a longer shelf life compared to the flatbread baked with the direct heating system. This type of the flatbread lasted more than 168 hr without mold and it was the best choice for longer‐term storage purposes and for the reduction of food waste. Also, bread prepared using the new machine was free of any contaminants such as polycyclic aromatic hydrocarbons.

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“…Baking is a way of loaf's transformation during a variety of complicated chemical, biochemical, and physical processes occur within a product [1,2]. The characteristics of items and ovens have evolved; the combining of fundamental physical and chemical transformations caused by heat transfer and the conversion of raw ingredients into finished products remain important to researchers and food producers.…”

Section: Introductionmentioning

confidence: 99%

Digital Modeling of Heat Transfer during the Baking Process

Mosalam

2021

Modelling and Simulation in Engineering

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Numerical modeling and analysis of the baking process are challenging biochemical processes occurring in bread. These changes result from mass engineering tasks, usually characterized by the complex chain of chemical, physical, and heat transfer processes impacting the baking at the same time primarily caused by a variation of two dominating factors: (i) the heat and (ii) the internal moisture content at different temperatures and during the time’s process. This study presents an analysis of the 1-D computational fluid dynamics model for simultaneous heat transfer within a cylindrical bread sample. The numerical simulations were performed using the finite difference model (FDM) and the finite element model (FEM). In the first case, the proposed numerical model considered radiation and convection during sample heating and described the sample’s simultaneous heat, water, and vapor diffusion mechanisms. The calculations indicated that the FDM was susceptible to the time step; consequently, the range of 10 s and 100 s yielded the only relevant results. In the second case, the FEM was used to describe the phenomena of transportation during baking. Results obtained by the FEM showed a large temperature gradient near the surface. The study showed the presence of some critical cases that are considered the most influential on the stages of bread production. The first critical value is the time when the baking temperature reaches 100° C. The second critical value is the time when the liquid water content in the baking medium reaches its peak. The boundary conditions were examined and illustrated by figures in the center and the surface of the bread.

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Estimation of heat flux in bread baking by inverse problem

Cited by 14 publications

References 25 publications

Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process

Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

Digital Modeling of Heat Transfer during the Baking Process

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