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Transport phenomenon in jet impingement baking
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Text
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Title
Transport phenomenon in jet impingement baking
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ETD_1376
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051059
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eng
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theses
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Topic
Food Science
Subject
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(authority = ETD-LCSH)
Topic
Baking
Subject
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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.
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.
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electronic resource
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xxi, 249 p. : ill.
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Ph.D.
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Includes bibliographical references (p. 241-246)
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by Mark E. Nagy
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Nitin
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Nitin
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Nitin Nitin
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Karwe
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Dr. Mukund
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Dr. Mukund Karwe
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Yam
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Dr. Kit
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Dr. Kit Yam
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Takishtov
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Dr. Paul
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Dr. Paul Takishtov
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Dr. Dennis
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Dr. Dennis Heldman
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-01
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Rutgers University Electronic Theses and Dissertations
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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doi:10.7282/T36M3723
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ETD doctoral
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Open
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Non-exclusive ETD license
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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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