پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شمارهها | 692 |
| تعداد مقالات | 10,049 |
| تعداد مشاهده مقاله | 71,053,118 |
| تعداد دریافت فایل اصل مقاله | 62,504,407 |
Heat and Mass Transfer in Industrial Biscuit Baking Oven and Effect of Temperature on Baking Time | ||
| Journal of Heat and Mass Transfer Research | ||
| مقاله 8، دوره 2، شماره 2 - شماره پیاپی 4، بهمن 2015، صفحه 79-90 اصل مقاله (3.05 M) | ||
| نوع مقاله: Short Communication | ||
| شناسه دیجیتال (DOI): 10.22075/jhmtr.2015.343 | ||
| نویسنده | ||
| Rostam Akbari Kangarluei* | ||
| Technical and vocational University –faculty of Tabriz | ||
| تاریخ دریافت: 05 آبان 1392، تاریخ بازنگری: 18 مهر 1393، تاریخ پذیرش: 09 دی 1394 | ||
| چکیده | ||
| This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations, then they are discretized by finite difference method (FDM), and finally, after encoding and writing a program for the computer, we run it. The Obtained results indicate that biscuit heat absorption occurs 69 % through radiation, 28% convection and 3 % conduction. This percent of conduction depends on the type of band conveyor. Baking time depends on temperature of the baking chamber. For example, it takes 7 minutes for biscuits to reach 4% of moisture in 2000C.By increasing temperature of the baking chamber, the cooking time is decreased. Based on obtained results, there is a balance between heat and mass transfer rate. Results obtained from solving the equations indicates that maximum temperature of biscuits reaches 1500C and the highest moisture of baking chamber is almost at the middle of the oven. Vapors generated by this procedure are sent out by several fans, installed inside the baking chamber at the same distance. Simulated data of heat and mass transfer equations are in good agreement with experimental results. Obtained results can be used to control baking time and to production good quality for biscuits. | ||
| کلیدواژهها | ||
| Heat and mass transfer؛ Oven؛ Baking Biscuit؛ Industrial | ||
| مراجع | ||
|
[1] P. Wade, Biscuits cookies and crackers, Vol. l: The principles of the craft Elsevier applied science barking Essex, (1988). [2] B. Broyart, G .Trystram, Modeling heat and mass transfer during the continuous baking of biscuits, Journal of Food Engineering 51: 47-57, (2002). [3] C. RASK, Thermal properties of dough and bakery products: a review of published data. Journal of food Engineering 9:167-193, (1989). [4] O. Baik, S .Grabowski, M. Trigui, M. Marcotte, F. Castaigne, Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven. Journal of Food Science 64: 688–694, (1999). [5] H .Sato, T .Matsumura, S .Shibukawa, Apparent Heat Transfer in a forced convection oven and properties of baked food. Journalfood science 52:193-185, (1987) [6] I .Savoye, G. Trystram, A. Duquenoy, P Brunet, F .Marchin, Heat and mass Transfer Dynamic Modeling of an indirect Biscuit Baking Tunnel - oven Part 1: modeling Principles. Journal of food engineering 16: 173 – 169, (1992). [7] C .Standing, Individual heat transfer modes in band oven biscuit baking. Journal food Sci. 39:267-271, (1974). [8] B .Broyart, G .Trystram, Modeling of Heat and Mass Transfer Phenomena and Quality Changes during Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) modeling Principles Original Research Article. Food and Bio products [9] J.P .Hollman, Heat transfer, Mc Graw - Hill - New - York (1989). [10] processing, 81: 316-326, (2003). [11] G .Trystram. L .Sovoye, A .Duquenoy S. Swyngedu, Modeling of the Biscuit Baking – process, Int. congress chemical Eng., June (1991). [12] D .Fahloul, Trystram G, Mcfarlane I A. Duquenoy, Measurements and Predictive modeling of Heat fluxes in Continuous Baking ovens, Journal of Food Eng. 26: 469 - 479, (1995). [13] Nantawan Therdthai, Weibiao Zhou, Thomas Adamczak ,Two-dimensional CFD modeling and simulation of an industrial continuous bread baking oven, Journal of Food Engineering, Volume 60, Issue 2,Pages 211–217, November (2003). [14] J.P. Ploteau, V. Nicolas, P. Glouannec ,Numerical and experimental characterization of a batch bread baking oven, Applied Thermal Engineering, Volume 48, , Pages 289–295, 15 December (2012). [15] M Sosa, G.Guerrero, H .Gonzalez. F .Velez, modeling of heat and mass transfer during baking of biscuits. Journal of Food Processing and Preservation 28:417–432, (2004). | ||
|
آمار تعداد مشاهده مقاله: 7,646 تعداد دریافت فایل اصل مقاله: 4,463 |
||