Optimal design of bread baking: Numerical investigation on combined convective and infrared heating

Autores
Purlis, Emmanuel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in identifying and defining the critical and quality times of the process, and to find a technological solution to make equal those times. Then, an optimum process presents the same critical and quality times. As case of study, the conventional bread baking process is analysed, where the critical time is the time necessary to complete the dough/crumb transformation, while the quality time is given by the target value of browning development. The use of infrared heating as additional energy source, besides convection and radiation, is proposed here to obtain optimum processes. The proposed solution gives good results in comparison with conventional baking, improving process outputs such as baking time, weight loss, thermal input, and energy input. Finally, the generalisation of the approach is discussed.
Fil: Purlis, Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Materia
Heat And Mass Transfer
Optimisation
Modelling
Simulation
Control
Bakery Products
Nivel de accesibilidad
acceso abierto
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:11336/9798
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/9798
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Optimal design of bread baking: Numerical investigation on combined convective and infrared heatingPurlis, EmmanuelHeat And Mass TransferOptimisationModellingSimulationControlBakery Productshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in identifying and defining the critical and quality times of the process, and to find a technological solution to make equal those times. Then, an optimum process presents the same critical and quality times. As case of study, the conventional bread baking process is analysed, where the critical time is the time necessary to complete the dough/crumb transformation, while the quality time is given by the target value of browning development. The use of infrared heating as additional energy source, besides convection and radiation, is proposed here to obtain optimum processes. The proposed solution gives good results in comparison with conventional baking, improving process outputs such as baking time, weight loss, thermal input, and energy input. Finally, the generalisation of the approach is discussed.Fil: Purlis, Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaElsevier2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9798Purlis, Emmanuel; Optimal design of bread baking: Numerical investigation on combined convective and infrared heating; Elsevier; Journal Of Food Engineering; 137; 4-2014; 39-500260-8774enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.03.033info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414001460info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:25Zoai:ri.conicet.gov.ar:11336/9798instacron: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 10:10:25.996CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
title Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
spellingShingle Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
Purlis, Emmanuel
Heat And Mass Transfer
Optimisation
Modelling
Simulation
Control
Bakery Products
title_short Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
title_full Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
title_fullStr Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
title_full_unstemmed Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
title_sort Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
dc.creator.none.fl_str_mv Purlis, Emmanuel
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
author_role author
dc.subject.none.fl_str_mv Heat And Mass Transfer
Optimisation
Modelling
Simulation
Control
Bakery Products
topic Heat And Mass Transfer
Optimisation
Modelling
Simulation
Control
Bakery Products
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in identifying and defining the critical and quality times of the process, and to find a technological solution to make equal those times. Then, an optimum process presents the same critical and quality times. As case of study, the conventional bread baking process is analysed, where the critical time is the time necessary to complete the dough/crumb transformation, while the quality time is given by the target value of browning development. The use of infrared heating as additional energy source, besides convection and radiation, is proposed here to obtain optimum processes. The proposed solution gives good results in comparison with conventional baking, improving process outputs such as baking time, weight loss, thermal input, and energy input. Finally, the generalisation of the approach is discussed.
Fil: Purlis, Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
description This paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in identifying and defining the critical and quality times of the process, and to find a technological solution to make equal those times. Then, an optimum process presents the same critical and quality times. As case of study, the conventional bread baking process is analysed, where the critical time is the time necessary to complete the dough/crumb transformation, while the quality time is given by the target value of browning development. The use of infrared heating as additional energy source, besides convection and radiation, is proposed here to obtain optimum processes. The proposed solution gives good results in comparison with conventional baking, improving process outputs such as baking time, weight loss, thermal input, and energy input. Finally, the generalisation of the approach is discussed.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
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/11336/9798
Purlis, Emmanuel; Optimal design of bread baking: Numerical investigation on combined convective and infrared heating; Elsevier; Journal Of Food Engineering; 137; 4-2014; 39-50
0260-8774
url http://hdl.handle.net/11336/9798
identifier_str_mv Purlis, Emmanuel; Optimal design of bread baking: Numerical investigation on combined convective and infrared heating; Elsevier; Journal Of Food Engineering; 137; 4-2014; 39-50
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.03.033
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414001460
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
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_ 1842270119046152192
score 13.13397

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