Numerical Modelling of Selected Food Processing Operations

Srinivasan, P. (2010) Numerical Modelling of Selected Food Processing Operations. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Simulation can be defined as the process of developing a model of a real system and carrying out experiments through the model, with the aim of studying, analyzing, designing or re-designing, controlling and predicting a certain real process. Besides the validation of the model, numerical simulation does not imply field experiments; it only includes the development of a mathematical model and computational effort, mostly more inexpensive than real tests. In addition, simulation gives the possibility of working under standardized operative conditions, minimizing the uncertainties of complex processes, especially those which are traditional non-automated processes. In this way, it will be very useful to have an accurate mathematical model for bread baking simulation. A simultaneous heat and mass transfer model proposed to describe the bread baking process is validated. The mathematical model is based on a moving boundary problem formulation with equivalent thermophysical properties and includes the moving evaporation front, the evaporation–condensation mechanism and the development of the crust observed during bread baking. The problem is solved over an irregular two-dimensional geometry using the finite element method. Variation in temperature and water content of bread during baking is predicted with high accuracy by the model. Parameter estimation procedure and sensitivity analysis are performed for some thermophysical properties. The proposed formulation and analysis can be applied for other bakery products as well as for similar food engineering application. Mathematical model for freezing of apple cube was developed. This model can able to predict temperature profile of product and dryer.
Uncontrolled Keywords:	bread baking; Mathematical model; Simulation; freeze drying
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jun 2010 09:28
Last Modified:	28 Dec 2011 10:14
URI:	http://ir.cftri.res.in/id/eprint/9441

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