106619 20230519145354.0 doi 10.1016/j.jfoodeng.2020.110261 sideral 119076 ART-2021-119076 eng Lorente-Bailo, Silvia Universidad de Zaragoza (orcid)0000-0001-9471-8520 Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes 2021 Access copy available to the general public Unrestricted A 2D axisymmetric model for coupled transient heat and mass transfer was developed to simulate pancake cooking on a domestic induction hob. Unlike previous models, the current model considers a variable thermal contact conductance resulting from the crust formation at the bottom of the batter. It aims to take into account the heat transfer phenomena between the pan surface and the batter influenced by the physicochemical changes that the batter undergoes during the cooking process. To quantify the variation of the heat flow that this change in the structure of the batter involves, a normalized relationship between batter viscosity and the temperature was introduced in the model. The performance of seven cereal and legume flour-based batters was evaluated in an experimental setup. The proposed model is capable of adequately predicting the weight loss and the average surface temperature of the batter using parameters related with the rheological properties of the batter and its composition. info:eu-repo/grantAgreement/ES/DGA/T07-17R info:eu-repo/grantAgreement/ES/DGA/T24-17R info:eu-repo/grantAgreement/ES/MINECO/RTC-2017-5965-6 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.203 2021 FOOD SCIENCE & TECHNOLOGY 26 / 144 = 0.181 2021 Q1 T1 ENGINEERING, CHEMICAL 29 / 143 = 0.203 2021 Q1 T1 1.115 2021 Food Science 2021 Q1 10.5 2021 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Etayo, Íñigo Universidad de Zaragoza Salvador, María L. Universidad de Zaragoza (orcid)0000-0001-6013-3399 Ferrer-Mairal, Ana Universidad de Zaragoza (orcid)0000-0001-5765-2972 Martínez, Miguel Ángel Universidad de Zaragoza (orcid)0000-0002-8375-0354 Calvo, Begoña Universidad de Zaragoza (orcid)0000-0001-9713-1813 Grasa, Jorge Universidad de Zaragoza (orcid)0000-0002-6870-0594 5007 520 Universidad de Zaragoza Dpto. Informát.Ingenie.Sistms. Área Ingen.Sistemas y Automát. 5005 555 Universidad de Zaragoza Dpto. Ing.Quím.Tecnol.Med.Amb. Área Ingeniería Química 5004 605 Universidad de Zaragoza Dpto. Ingeniería Mecánica Área Mec.Med.Cont. y Teor.Est. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 291 (2021), 110261 1-10 J. food eng. JOURNAL OF FOOD ENGINEERING 0260-8774 2048601 http://zaguan.unizar.es/record/106619/files/texto_completo.pdf Postprint 1524243 http://zaguan.unizar.es/record/106619/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:106619 articulos driver 2023-05-18-13:30:56 ARTICLE