Quality prediction of bakery products in the initial phase of process design

Hadiyanto, H. (2007) Quality prediction of bakery products in the initial phase of process design. Innovative Food Science and Emerging Technologies, 8 . pp. 285-298. ISSN 1466-8564

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Official URL: http://dx.doi.org/10.1016/j.ifset.2007.01.006


The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics. In this work an approach how to set-up a simulation model is presented for the phenomena and transformations which occur during baking and which fix the product quality. The simulation model has three consecutive parts: mass and heat transport in the product, transformations concerning starch state transition and color, and the formation of quality attributes (color, softness, crispness and staling). The model for mass and heat transfer is based on laws of conservation and expressed in partial differential equations for spatial products. The starch state transition and color formation are a mixture of qualitative and quantitative information, while the product quality model is mainly based on qualitative information. The model is applied to three bakery products: bread, biscuit and a cake-type. The results show that the model estimates the product quality and its transformations as a function of dough composition, baking and storage condition. The results fit well to observed changes of properties and product quality during baking.

Item Type:Article
Uncontrolled Keywords:Baking; Heat mass transfer; Product quality prediction
Subjects:T Technology > T Technology (General)
S Agriculture > S Agriculture (General)
T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:351
Deposited By:Mr. Sugeng Priyanto
Deposited On:23 Jul 2009 11:04
Last Modified:24 Jul 2009 07:15

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