Heat and Mass Transfer during Baking: Product Quality aspects

Hadiyanto, H. (2005) Heat and Mass Transfer during Baking: Product Quality aspects. Numerical Heat Transfer .

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Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in combination with microwave heating are growing. Convection heating only promotes heating on the surface while microwave induce internal heating. This paper focuses on effect of convection heating sources to changes of quality properties in bakery products such as brownness and texture. Heat convection and conduction, and moisture migration due to diffusion and convection are the key to changes (transformations) in physical, chemical and structure properties in products. A 2D model for heat and mass transfer within bread is presented and a numerical FEM approach is used to solve the model and to predict the product qualities.

Item Type:Article
Uncontrolled Keywords:Mass and heat transfer, baking, food product quality, convection
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:352
Deposited By:Mr. Sugeng Priyanto
Deposited On:23 Jul 2009 11:16
Last Modified:24 Jul 2009 07:03

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