Designing and controlling the baking operation requis a suitable baking time to be predicted lo obtain any desired level of phenomena. The aim ofthis work was to check the effectiveness of a relatively simple mathematical model, based on the prediction of temperature profiles by using the graphical method, which is typically applied to solve heat transfer equations. Experimental baking (rials were carried out on fish slices and courgettes ina forced air convection oven. Temperatures were measured in the geometricalcore of the products. Predicted profiles were calculated and compared with experimental profiles according to the step logic in increasing complexity.Heat transfer during baking was shown to be a non-stationary phenomenon with significant inner and outer resistance. In our experimental case, the Blot number predicted resulted to be 2. In order lo obtain adequate modelling ol temperature profiles, the apparent thermal diffusivity was decreased exponentially as a function of the baking time.

Previsione dei profili di temperatura durante la cottura in forno / S.Dolce; B.Zanoni. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - STAMPA. - L (settembre):(2011), pp. 7-12.

Previsione dei profili di temperatura durante la cottura in forno

ZANONI, BRUNO
2011

Abstract

Designing and controlling the baking operation requis a suitable baking time to be predicted lo obtain any desired level of phenomena. The aim ofthis work was to check the effectiveness of a relatively simple mathematical model, based on the prediction of temperature profiles by using the graphical method, which is typically applied to solve heat transfer equations. Experimental baking (rials were carried out on fish slices and courgettes ina forced air convection oven. Temperatures were measured in the geometricalcore of the products. Predicted profiles were calculated and compared with experimental profiles according to the step logic in increasing complexity.Heat transfer during baking was shown to be a non-stationary phenomenon with significant inner and outer resistance. In our experimental case, the Blot number predicted resulted to be 2. In order lo obtain adequate modelling ol temperature profiles, the apparent thermal diffusivity was decreased exponentially as a function of the baking time.
2011
L (settembre)
7
12
S.Dolce; B.Zanoni
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/542111
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