Water transfer in bread during staling: Physical phenomena and modelling

Autores
Monteau, Jean-Yves; Purlis, Emmanuel; Besbes, Emna; Jury, Vanessa; Le Bail, Alain
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and liquid phases, is apparently simple. Nevertheless, choices are necessary for the simplifying hypotheses. Two models, differing in their geometry and their equations, were developed. Besides investigating the water transfer mechanisms in the vapour and liquid phases, the aim of this study is to compare the results of the two models and to conclude as to their individual interest. Concerning the physical phenomena, the study shows that a part of the water lost by the crumb escapes into the atmosphere while another part is absorbed by the crust. As regards the modelling the study shows that the most complete model is not the best choice and specifies the simplifying assumptions that should be retained or eliminated.
Fil: Monteau, Jean-Yves. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Besbes, Emna. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Jury, Vanessa. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Materia
SANDWICH BREAD
STALING
WATER TRANSFER MODELLING
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57271
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57271
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water transfer in bread during staling: Physical phenomena and modellingMonteau, Jean-YvesPurlis, EmmanuelBesbes, EmnaJury, VanessaLe Bail, AlainSANDWICH BREADSTALINGWATER TRANSFER MODELLINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and liquid phases, is apparently simple. Nevertheless, choices are necessary for the simplifying hypotheses. Two models, differing in their geometry and their equations, were developed. Besides investigating the water transfer mechanisms in the vapour and liquid phases, the aim of this study is to compare the results of the two models and to conclude as to their individual interest. Concerning the physical phenomena, the study shows that a part of the water lost by the crumb escapes into the atmosphere while another part is absorbed by the crust. As regards the modelling the study shows that the most complete model is not the best choice and specifies the simplifying assumptions that should be retained or eliminated.Fil: Monteau, Jean-Yves. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; FranciaFil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; FranciaFil: Besbes, Emna. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; FranciaFil: Jury, Vanessa. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; FranciaFil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; FranciaElsevier2017-10info:eu-repo/date/embargoEnd/2018-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57271Monteau, Jean-Yves; Purlis, Emmanuel; Besbes, Emna; Jury, Vanessa; Le Bail, Alain; Water transfer in bread during staling: Physical phenomena and modelling; Elsevier; Journal of Food Engineering; 211; 10-2017; 95-1030260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877417301528info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.04.016info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:07Zoai:ri.conicet.gov.ar:11336/57271instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:07.828CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water transfer in bread during staling: Physical phenomena and modelling
title Water transfer in bread during staling: Physical phenomena and modelling
spellingShingle Water transfer in bread during staling: Physical phenomena and modelling
Monteau, Jean-Yves
SANDWICH BREAD
STALING
WATER TRANSFER MODELLING
title_short Water transfer in bread during staling: Physical phenomena and modelling
title_full Water transfer in bread during staling: Physical phenomena and modelling
title_fullStr Water transfer in bread during staling: Physical phenomena and modelling
title_full_unstemmed Water transfer in bread during staling: Physical phenomena and modelling
title_sort Water transfer in bread during staling: Physical phenomena and modelling
dc.creator.none.fl_str_mv Monteau, Jean-Yves
Purlis, Emmanuel
Besbes, Emna
Jury, Vanessa
Le Bail, Alain
author Monteau, Jean-Yves
author_facet Monteau, Jean-Yves
Purlis, Emmanuel
Besbes, Emna
Jury, Vanessa
Le Bail, Alain
author_role author
author2 Purlis, Emmanuel
Besbes, Emna
Jury, Vanessa
Le Bail, Alain
author2_role author
author
author
author
dc.subject.none.fl_str_mv SANDWICH BREAD
STALING
WATER TRANSFER MODELLING
topic SANDWICH BREAD
STALING
WATER TRANSFER MODELLING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and liquid phases, is apparently simple. Nevertheless, choices are necessary for the simplifying hypotheses. Two models, differing in their geometry and their equations, were developed. Besides investigating the water transfer mechanisms in the vapour and liquid phases, the aim of this study is to compare the results of the two models and to conclude as to their individual interest. Concerning the physical phenomena, the study shows that a part of the water lost by the crumb escapes into the atmosphere while another part is absorbed by the crust. As regards the modelling the study shows that the most complete model is not the best choice and specifies the simplifying assumptions that should be retained or eliminated.
Fil: Monteau, Jean-Yves. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Besbes, Emna. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Jury, Vanessa. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia
description Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and liquid phases, is apparently simple. Nevertheless, choices are necessary for the simplifying hypotheses. Two models, differing in their geometry and their equations, were developed. Besides investigating the water transfer mechanisms in the vapour and liquid phases, the aim of this study is to compare the results of the two models and to conclude as to their individual interest. Concerning the physical phenomena, the study shows that a part of the water lost by the crumb escapes into the atmosphere while another part is absorbed by the crust. As regards the modelling the study shows that the most complete model is not the best choice and specifies the simplifying assumptions that should be retained or eliminated.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
info:eu-repo/date/embargoEnd/2018-11-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57271
Monteau, Jean-Yves; Purlis, Emmanuel; Besbes, Emna; Jury, Vanessa; Le Bail, Alain; Water transfer in bread during staling: Physical phenomena and modelling; Elsevier; Journal of Food Engineering; 211; 10-2017; 95-103
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57271
identifier_str_mv Monteau, Jean-Yves; Purlis, Emmanuel; Besbes, Emna; Jury, Vanessa; Le Bail, Alain; Water transfer in bread during staling: Physical phenomena and modelling; Elsevier; Journal of Food Engineering; 211; 10-2017; 95-103
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877417301528
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.04.016
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269990522191872
score 13.13397

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