A moving boundary problem in a food material undergoing volume change - Simulation of bread baking

Food Research International

Volumn 43, Issue 4, 2010, Pages 949-958

  Purlis, Emmanuel ^a,b   Salvadori, Viviana O ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Coupled transport; Expansion; Moving mesh; Shrinkage; Stefan problem; Thermophysical properties

Indexed keywords

ARBITRARY LAGRANGIAN EULERIAN METHOD; BREAD BAKING; COUPLED TRANSPORT; EXPERIMENTAL DATA; FOOD MATERIALS; FOOD PROCESS; HEAT AND MASS TRANSFER; MOVING BOUNDARY PROBLEMS; MOVING MESH; NUMERICAL RESULTS; STEFAN PROBLEM; THERMO-PHYSICAL PROPERTY; TRANSPORT PROBLEMS; VOLUME CHANGE; WATER CONTENT PROFILES;

BAKERIES; BOUNDARY ELEMENT METHOD; EXPANSION; MASS TRANSFER; MATHEMATICAL MODELS; PHASE TRANSITIONS; SHRINKAGE; THERMODYNAMIC PROPERTIES; WATER CONTENT;

FINITE ELEMENT METHOD;

EID: 77953137310     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.004     Document Type: Article

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