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Transport phenomenon in jet impingement baking

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TypeOfResource
Text
TitleInfo (ID = T-1)
Title
Transport phenomenon in jet impingement baking
SubTitle
PartName
PartNumber
NonSort
Identifier
ETD_1376
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051059
Language (objectPart = )
LanguageTerm (authority = ISO639-2); (type = code)
eng
Genre (authority = marcgt)
theses
Subject (ID = SBJ-1); (authority = RUETD)
Topic
Food Science
Subject (ID = SBJ-2); (authority = ETD-LCSH)
Topic
Baking
Subject (ID = SBJ-3); (authority = ETD-LCSH)
Topic
Heat--Transmission
Abstract
In food industry, hot air jet impingement ovens are used to bake pizza shells, crackers, cookies, and to toast ready-to-eat cereals. Despite its significant applications and advantages (faster processing and better quality products) in food processing industry, there is a very limited understanding of detailed transport processes (heat and mass transport) involved in jet impingement baking.
To develop quantitative understanding of transport processes during jet impingement baking, we have modeled the flow field and its associated thermal transport phenomenon for a cookie shaped and a hot dog geometry using numerical simulation and have validated it using experimental data. To predict temperature and moisture distribution during baking, we have developed four different baking models based on coupled heat and mass transfer. These models differ based on coupling of heat and mass transport terms, vapor transport, thermodiffusion and stages of a baking process.
Results of flow field and its associated thermal transport studies demonstrated that numerical simulation approach can be used to predict both flow field and thermal transport during jet impingement baking. The results highlight that local and average surface heat transfer coefficient values are a function of nozzle to plate spacing, jet inlet velocity and geometry of target product. Comparison of temperature and moisture profiles among the models show significant differences in temperature and moisture profile. Based on comparison of these models, we established that vapor transport process is important for modeling of a baking process, while thermo-diffusion process does not make a significant contribution to moisture transport. The results also demonstrate that introduction of stages in baking based on empirical approaches can introduce artificial steps in temperature-time profile. Comparison of numerically predicted center point temperature with experimental measurements in a potato disk shows that modified model II (with vapor transport and a single stage baking process) provides the best match with the experimentally measured data. In summary, we have modeled the complete transport process during jet impingement baking, which can predict the baking time, crust thickness, temperature and moisture distributions within the food for a given jet velocity and air temperature.
PhysicalDescription
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electronic resource
Extent
xxi, 249 p. : ill.
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application/pdf
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text/xml
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references (p. 241-246)
Note (type = statement of responsibility)
by Mark E. Nagy
Name (ID = NAME-1); (type = personal)
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Nitin
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Nitin
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author
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Nitin Nitin
Name (ID = NAME-2); (type = personal)
NamePart (type = family)
Karwe
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Dr. Mukund
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chair
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Advisory Committee
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Dr. Mukund Karwe
Name (ID = NAME-3); (type = personal)
NamePart (type = family)
Yam
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Dr. Kit
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internal member
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Advisory Committee
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Dr. Kit Yam
Name (ID = NAME-4); (type = personal)
NamePart (type = family)
Takishtov
NamePart (type = given)
Dr. Paul
Role
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internal member
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Advisory Committee
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Dr. Paul Takishtov
Name (ID = NAME-5); (type = personal)
NamePart (type = family)
Heldman
NamePart (type = given)
Dr. Dennis
Role
RoleTerm (authority = RULIB); (type = )
outside member
Affiliation
Advisory Committee
DisplayForm
Dr. Dennis Heldman
Name (ID = NAME-1); (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB); (type = )
degree grantor
Name (ID = NAME-2); (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB); (type = )
school
OriginInfo
DateCreated (point = ); (qualifier = exact)
2009
DateOther (qualifier = exact); (type = degree)
2009-01
Location
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NjNbRU
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Identifier (type = doi)
doi:10.7282/T36M3723
Genre (authority = ExL-Esploro)
ETD doctoral
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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
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Open
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Type
Permission or license
Detail
Non-exclusive ETD license
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License
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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