000163197 001__ 163197
000163197 005__ 20251017161900.0
000163197 0247_ $$2doi$$a10.1016/j.jfoodeng.2025.112826
000163197 0248_ $$2sideral$$a145667
000163197 037__ $$aART-2026-145667
000163197 041__ $$aeng
000163197 100__ $$aTena, Jesús
000163197 245__ $$aA Computational Fluid Dynamics model for predicting food browning through melanoidin kinetics during baking
000163197 260__ $$c2026
000163197 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163197 5203_ $$aFood browning during cooking often results from Maillard reaction, though other processes, such as caramelisation and enzymatic browning, also contribute depending on the type of food and cooking conditions. This paper presents a browning model based on Maillard reaction kinetics that integrates into comprehensive CFD baking models, predicting melanoidin concentration and food browning during baking. Initial validation uses data from established studies on the Maillard reaction and melanoidin formation in simplified model systems (sugar–amino acid mixtures heated under controlled conditions). Further experimental validation involves baking muffins in a domestic oven, comparing observed surface browning and melanoidin absorption with the model’s simulated browning index and melanoidins over time. A method for calculating the browning index from experiments and CFD simulations is presented. Validation shows differences in melanoidin concentration and browning index between measurements and simulations below 8% and 7%, respectively, across all baking times. This research provides insight into the mechanisms of browning reactions in baked goods, enabling the integration of Maillard reaction kinetics into CFD models. These findings offer practical tools for predicting browning, allowing the food industry to optimise baking processes, improve product consistency, and enhance safety and quality.
000163197 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000163197 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000163197 700__ $$0(orcid)0000-0001-6205-5160$$aFueyo, Norberto$$uUniversidad de Zaragoza
000163197 7102_ $$15001$$2600$$aUniversidad de Zaragoza$$bDpto. Ciencia Tecnol.Mater.Fl.$$cÁrea Mecánica de Fluidos
000163197 773__ $$g407 (2026), 112826 [13 pp.]$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000163197 8564_ $$s2668991$$uhttps://zaguan.unizar.es/record/163197/files/texto_completo.pdf$$yVersión publicada
000163197 8564_ $$s2567832$$uhttps://zaguan.unizar.es/record/163197/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000163197 909CO $$ooai:zaguan.unizar.es:163197$$particulos$$pdriver
000163197 951__ $$a2025-10-17-14:07:54
000163197 980__ $$aARTICLE