Modelling the wetting and cooking of a single cereal grain

McGuinness, Mark; Please, Colin P.; Fowkes, Neville; McGowan, Patrick; Ryder, Lyndon; Forte, D.

doi:10.1093/imaman/11.1.49

Cited by 25 publications

(35 citation statements)

References 13 publications

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“…McGuinness et al [25]. This essentially accounts for the rate of displacement of the material points of the polymer phase with respect to the corresponding initial coordinates in a Lagrangian frame of reference.…”

Section: Conservation Of Massmentioning

confidence: 99%

A mathematical model of meat cooking based on polymer–solvent analogy

Chapwanya

Misra²

2015

Applied Mathematical Modelling

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Mathematical modeling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the FloryHuggin's theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon the sensitivity of the model to the porosity of meat.

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Section: Conservation Of Massmentioning

confidence: 99%

A mathematical model of meat cooking based on polymer–solvent analogy

Chapwanya

Misra²

2015

Applied Mathematical Modelling

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“…In practice, water is required for the above process to proceed but the time scale for the diffusion of water over the length of the grain is very much less than the modification time, so the reaction can safely be assumed to take place within a uniform moisture environment, see Landman & Please (1999) or McGuinness et al (2000). We will also assume a fixed temperature environment.…”

Section: The Enzyme Reaction-nonlinear Diffusion Modelmentioning

confidence: 99%

The application of enzyme reaction, nonlinear diffusion models to the malting process

Fowkes

O’Brien²

2009

Proc. R. Soc. A.

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We extend the classic Michaelis-Menten kinetics model of the enzyme-mediated conversion of substrate to product to situations in which the enzymes need to diffuse through the underlying structure to reach unconverted substrate and in which the diffusivity is greatly increased by the conversion. The work was prompted by the study of the germination and modification of barley grain that occurs during malting, but is broadly applicable. A nonlinear diffusion, enzyme reaction model of the modification process is proposed and some accurate approximate analytic solutions are derived. We find that a sharp modification front is set up between the modified and the unmodified regions of the barley grain. This front propagates with an almost constant speed through the medium and our findings are consistent with the available experimental observations.

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“…We refer to [3,5,6,7,10] for treatments of phase change and heat transfer phenomena in general. A closely related application is given in [16,15], where a moisture transport model for the wetting and cooking of a cereal grain is considered. The temperature is decoupled from the moisture model and it is used as a parameter in their model.…”

Section: Introductionmentioning

confidence: 99%

Moisture Transport and Diffusive Instability During Bread Baking

Huang

Lin

Zhou

2007

SIAM J. Appl. Math.

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In this paper we study multiphase models for simultaneous heat and mass transfer process during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with the instantaneous phase change model used in the literature. We propose a reaction-diffusion model based on the Hertz-Knudsen equation, where the phase change is not instantaneous but determined by an evaporation/condensation rate. A splitting scheme is designed for the reaction-diffusion model so that a link between these two models can be established and the non-intuitive numerical instability associated to the instantaneous phase change model can be identified and eliminated. The evaporation/condensation rate is estimated by comparing the results of the reaction-diffusion model with the experimental observations in the literature. For the evaporation/condensation rate beyond the estimated value, oscillatory solution with multiple regions of dry and two-phase zones is observed. We show that these are caused by an instability intrinsic to the model (which we call diffusive instability) using linear stability analysis and numerical tests.

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Modelling the wetting and cooking of a single cereal grain

Cited by 25 publications

References 13 publications

A mathematical model of meat cooking based on polymer–solvent analogy

A mathematical model of meat cooking based on polymer–solvent analogy

The application of enzyme reaction, nonlinear diffusion models to the malting process

Moisture Transport and Diffusive Instability During Bread Baking

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