Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

Therdthai, Nantawan; Zhou, Weibiao; Adamczak, Thomas

doi:10.1016/j.jfoodeng.2004.02.018

Cited by 15 publications

(14 citation statements)

References 7 publications

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“…Wong et al (2007) also used the similar approach in the modeling of industrial continuous bread-baking process. Thorvaldsson and Skjoldebrand (1998) and Therdthai et al (2004a) also reported a similar trend for the bread-center temperature and occurrence of plateau at 100°C. Once the crumb reaches 98-100°C all reactions such as water evaporation, starch gelatinization and protein coagulation gets maximized.…”

Section: Temperature Profile Of the Breadsupporting

confidence: 60%

“…It may be noted that lower temperature reduces the gelatinization rate in the bread-crumb as it is dependent on the temperature as well as time. Therdthai et al (2004a) also reported that the starch gelatinization progressed faster at top and bottom parts of bread as compared to the left and right halves.…”

Section: Gelatinization Of Starchmentioning

confidence: 86%

“…Starch gelatinization process involves swelling, melting, disruption of starch molecule, and exudation of amylose (Zanoni et al, 1995a). Therdthai et al (2004a) integrated the starch gelatinization kinetic model developed by Zanoni et al (1995a) to obtain the baking index of the product.…”

Section: Introductionmentioning

confidence: 99%

“…However, comparison of three radiation models namely discrete transfer radiation model (DTRM), surface to surface (S2S) and discrete ordinates (DO) for an electric heating oven has not been performed. Moreover, Therdthai et al (2004a) studied the starch gelatinization kinetics with CFD model with moving mesh boundary in an industrial continuous baking oven and discussed about the gelatinization behavior of crumb. In addition, simulation of starch gelatinization at crust and crumb of bread in a stationary position in domestic electrical heating baking oven have not been studied.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process

Chhanwal

Anishaparvin

Indrani

et al. 2010

Journal of Food Engineering

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Section: Temperature Profile Of the Breadsupporting

confidence: 60%

Section: Gelatinization Of Starchmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process

Chhanwal

Anishaparvin

Indrani

et al. 2010

Journal of Food Engineering

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“…During baking process, heat transfer occurs by radiation, conduction, and convection. Three‐dimensional (3D) CFD model for industrial continuous bread‐baking process was developed to study temperature profile of the bread in the moving trays (Therdthai and others 2004a, 2004b). Mistry and others (2006) studied the CFD modeling of heat transfer in an electric oven using S2S radiation model with bake and broil cycle without the product.…”

Section: Introductionmentioning

confidence: 99%

An Investigation of Bread‐Baking Process in a Pilot‐Scale Electrical Heating Oven Using Computational Fluid Dynamics

Anishaparvin¹,

Chhanwal²,

Indrani³

et al. 2010

Journal of Food Science

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A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread.

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Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

show abstract

Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

Cited by 15 publications

References 7 publications

Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process

Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process

An Investigation of Bread‐Baking Process in a Pilot‐Scale Electrical Heating Oven Using Computational Fluid Dynamics

Application of computational fluid dynamics simulations in food industry

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