[논문]Estimation of heat flux in bread baking by inverse problem

Reddy, Ravula Sudharshan; Arepally, Divyasree; Datta, Ashis K.

doi:10.1016/j.jfoodeng.2019.109774

Estimation of heat flux in bread baking by inverse problem

Journal of food engineering, v.271, 2020년, pp.109774 -

Reddy, Ravula Sudharshan (Corresponding author.) , Arepally, Divyasree , Datta, Ashis K.

Abstract ▼ AI-Helper

Abstract Inverse heat techniques have been employed to evaluate the unknown parameters such as heat transfer coefficient, thermal properties, mass diffusivity, and to estimate boundary conditions by utilizing the temperature measurement within the solid material. These parameters with direct measurements are difficult, or sometimes even impossible. The heat flux is one of the essential parameters which would provide information about baking performance and the quality of the product. Generally, direct measurement of heat flux with sensors is difficult under unsteady state conditions. Therefore, in the present investigation, heat flux was estimated with simple temperature data during bread baking by the inverse method at a temperature of 200 °C under natural and forced convections with and without deformation. The Levenberg-Marquardt algorithm was chosen for the solution of the inverse problem. The predicted temperatures at the desired location were obtained by a direct method in COMSOL Multiphysics, and these were validated with experimental temperature data for the efficacy of the inverse problem. The convective, radiative heat flux, and heat transfer coefficient were also computed from the obtained heat flux data. The obtained results in this investigation were well correlated with findings reported in the literature. Highlights An inverse heat method is solved to estimate the heat flux. The inverse heat method is solved by Levenberg-Marquardt algorithm. The radiation heat transfer is the predominate mode of heat transfer. The heat transfer coefficient is calculated from the estimated heat flux.

주제어

참고문헌 (29)

J. Food Sci. Baik 64 688 1999 10.1111/j.1365-2621.1999.tb15111.x Heat transfer coefficients on cakes baked in a tunnel type industrial oven

상세보기
Int. J. Heat Mass Transf. Beck 39 3649 1996 10.1016/0017-9310(96)00034-8 Comparison of some inverse heat conduction methods using experimental data

상세보기
Bergman 2011 Fundamentals of Heat and Mass Transfer
J. Food Eng. Boulet 97 393 2010 10.1016/j.jfoodeng.2009.10.034 CFD modeling of heat transfer and flow field in a bakery pilot oven

상세보기
J. Cereal Sci. Chevallier 31 241 2000 10.1006/jcrs.2000.0308 Contribution of major ingredients during baking of biscuit dough systems

상세보기
Datta 1 2019 2019 ASABE Annual International Meeting Inverse heat method to estimate the heat flux in bread baking
J. Food Eng. Fabbri 169 172 2016 10.1016/j.jfoodeng.2015.08.035 Rheological Parameters Estimation of Non-newtonian Food Fl Uids by Finite Elements Model Inversion

상세보기
Food Res. Int. Fabbri 44 204 2011 10.1016/j.foodres.2010.10.035 Determination of the CO 2 Mass Diffusivity of Egg Components by Fi Nite Element Model Inversion

상세보기
Food Res. Int. Fabbri 56 63 2014 10.1016/j.foodres.2013.12.002 Moisture Diffusivity Coef Fi Cient Estimation in Solid Food by Inversion of a Numerical Model

상세보기
J. Food Eng. Fahloul 26 469 1995 10.1016/0260-8774(94)00070-P Measurements and predictive modelling of heat fluxes in continuous baking ovens

상세보기
J. Food Eng. Greiby 127 16 2014 10.1016/j.jfoodeng.2013.10.039 Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating

상세보기
J. Food Eng. Greiby 198 54 2017 10.1016/j.jfoodeng.2016.11.005 Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

상세보기
J. Food Eng. Huang 24 87 1995 10.1016/0260-8774(94)P1610-A Meatball cooking - modeling and simulation

상세보기
Int. J. Heat Mass Transf. Huang 50 17-18 3265 2007 10.1016/j.ijheatmasstransfer.2007.01.031 A three-dimensional inverse problem in estimating the applied heat flux of a titanium drilling-Theoretical and experimental studies

상세보기
Ijaz 50 4117 2007
J. Food Process. Eng. Kocer 28 378 2005 10.1111/j.1745-4530.2005.00029.x Thermal transport in a multiple jet impingement oven

상세보기
J. Food Sci. Li 61 188 1996 10.1111/j.1365-2621.1996.tb14756.x Cake baking in conventional, impingement and hybrid ovens

상세보기
J. Food Eng. Martins 63 383 2004 10.1016/j.jfoodeng.2003.08.008 Inverse problem methodology for thermal-physical properties estimation of frozen green beans

상세보기
J. Food Eng. Mendonca 67 261 2005 10.1016/j.jfoodeng.2004.04.026 Transient conduction in spherical fruits: method to estimate the thermal conductivity and volumetric thermal capacity

상세보기
J. Verif. Validation Uncertain. Quantification Mishra 2 2017 Use of scaled sensitivity coefficient relations for intrinsic verification of numerical codes and parameter estimation for heat conduction
J. Food Eng. Mohamed 101 1 2010 10.1016/j.jfoodeng.2010.05.002 Development of a simple and robust inverse method for determination of thermal diffusivity of solid foods

상세보기
J. Food Eng. Monteau 85 132 2008 10.1016/j.jfoodeng.2007.04.034 Estimation of thermal conductivity of sandwich bread using an inverse method

상세보기
J. Food Eng. Papasidero 147 79 2015 10.1016/j.jfoodeng.2014.09.031 Bread baking modeling: coupling heat transfer and weight loss by the introduction of an explicit vaporization term

상세보기
Food Res. Int. Purlis 43 949 2010 10.1016/j.foodres.2010.01.004 A moving boundary problem in a food material undergoing volume change - simulation of bread baking

상세보기
J. Food Sci. Sato 52 185 1987 10.1111/j.1365-2621.1987.tb14001.x Apparent heat transfer in a forced convection oven and properties of baked food

상세보기
Food Res. Int. Xue 36 561 2003 10.1016/S0963-9969(02)00221-1 Humidity change and its effects on baking in an electrically heated air jet impingement oven

상세보기
Food Res. Int. Zareifard 42 856 2009 10.1016/j.foodres.2009.03.008 Bakery product characteristics as influenced by convection heat flux

상세보기
J. Food Eng. Zhang 75 78 2006 10.1016/j.jfoodeng.2005.03.058 Mathematical modeling of bread baking process

상세보기
J. Food Eng. Zueco 64 347 2004 10.1016/j.jfoodeng.2003.10.017 Inverse determination of the specific heat of foods

상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

Estimation of heat flux in bread baking by inverse problem

Abstract ▼ AI-Helper

주제어

참고문헌 (29)

이 논문을 인용한 문헌

관련 콘텐츠

원문 URL 링크

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트