000070586 001__ 70586
000070586 005__ 20240105125716.0
000070586 0247_ $$2doi$$a10.1016/j.jfoodeng.2016.09.027
000070586 0248_ $$2sideral$$a96679
000070586 037__ $$aART-2017-96679
000070586 041__ $$aeng
000070586 100__ $$0(orcid)0000-0002-2417-2400$$aSanz-Serrano, F.
000070586 245__ $$aModeling of pancake frying with non-uniform heating source applied to domestic cookers
000070586 260__ $$c2017
000070586 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070586 5203_ $$aThe design of domestic cooking stoves is usually optimized by performing time-consuming cooking experiments, often using frying of pancakes as a standard. Simulation of cooking processes may reduce the number of experiments used in the development of the cooking stoves, saving time and resources. In this work we propose a model of contact frying of pancakes in domestic cookers, particularly in induction hobs and radiant cookers, in which the heating of the cooking vessels can be non-uniform. This non-uniformity is unavoidable in practice, but it can be reduced by optimizing the design of the cooker. The proposed model combines heat and mass transfer phenomena, and also includes the correlation between the browning development and the temperature distribution, the local water content and the cooking time. The model has been also validated through experiments using a commercial induction hob and a radiation stove. With this model the color of the cooked pancakes can be predicted, taking into account also uneven heating, and through simulations the design of the cooker can be improved.
000070586 536__ $$9info:eu-repo/grantAgreement/ES/MEC/AP2013-02769$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-1847-6
000070586 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000070586 590__ $$a3.197$$b2017
000070586 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b23 / 133 = 0.173$$c2017$$dQ1$$eT1
000070586 591__ $$aENGINEERING, CHEMICAL$$b32 / 136 = 0.235$$c2017$$dQ1$$eT1
000070586 592__ $$a1.279$$b2017
000070586 593__ $$aFood Science$$c2017$$dQ1
000070586 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000070586 700__ $$0(orcid)0000-0002-3032-954X$$aSagues, C.$$uUniversidad de Zaragoza
000070586 700__ $$aFeyissa, A. H.
000070586 700__ $$aAdler-Nissen, J.
000070586 700__ $$0(orcid)0000-0003-4609-1254$$aLlorente, S.
000070586 7102_ $$15007$$2520$$aUniversidad de Zaragoza$$bDpto. Informát.Ingenie.Sistms.$$cÁrea Ingen.Sistemas y Automát.
000070586 773__ $$g195 (2017), 114-127$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000070586 8564_ $$s1142167$$uhttps://zaguan.unizar.es/record/70586/files/texto_completo.pdf$$yPostprint
000070586 8564_ $$s57407$$uhttps://zaguan.unizar.es/record/70586/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000070586 909CO $$ooai:zaguan.unizar.es:70586$$particulos$$pdriver
000070586 951__ $$a2024-01-05-12:45:44
000070586 980__ $$aARTICLE