Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes
Lorente-Bailo, Silvia (Universidad de Zaragoza) ; Etayo, Íñigo (Universidad de Zaragoza) ; Salvador, María L. (Universidad de Zaragoza) ; Ferrer-Mairal, Ana (Universidad de Zaragoza) ; Martínez, Miguel Ángel (Universidad de Zaragoza) ; Calvo, Begoña (Universidad de Zaragoza) ; Grasa, Jorge (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.jfoodeng.2020.110261
Año: 2021
Publicado en: JOURNAL OF FOOD ENGINEERING 291 (2021), 110261 1-10
ISSN: 0260-8774
Financiación: info:eu-repo/grantAgreement/ES/DGA/T07-17R
Financiación: info:eu-repo/grantAgreement/ES/DGA/T24-17R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2017-5965-6
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Ingen.Sistemas y Automát. (Dpto. Informát.Ingenie.Sistms.)
Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2022-02-08-11:25:20)
Idioma: Inglés
DOI: 10.1016/j.jfoodeng.2020.110261
Año: 2021
Publicado en: JOURNAL OF FOOD ENGINEERING 291 (2021), 110261 1-10
ISSN: 0260-8774
Financiación: info:eu-repo/grantAgreement/ES/DGA/T07-17R
Financiación: info:eu-repo/grantAgreement/ES/DGA/T24-17R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2017-5965-6
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Ingen.Sistemas y Automát. (Dpto. Informát.Ingenie.Sistms.)
Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2022-02-08-11:25:20)
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Record created 2021-08-20, last modified 2022-02-08