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Transport phenomenon in jet impingem...

Rutgers The State University of New Jersey - New Brunswick., Graduate School - New Brunswick.

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Transport phenomenon in jet impingement baking.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Transport phenomenon in jet impingement baking./
Author:	Nitin, Nitin.
Description:	271 p.
Notes:	Adviser: Mukund V. Karwe.
Contained By:	Dissertation Abstracts International70-03B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3350138
ISBN:	9781109072389

Transport phenomenon in jet impingement baking.
Nitin, Nitin.

Transport phenomenon in jet impingement baking. - 271 p.

Adviser: Mukund V. Karwe.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2009.

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.

ISBN: 9781109072389Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Transport phenomenon in jet impingement baking.
LDR:03305nam 2200313 a 45 001 858309
005 20100712
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020 $a 9781109072389
035 $a (UMI)AAI3350138
035 $a AAI3350138
040 $a UMI $c UMI
100 1 $a Nitin, Nitin. $3 1025360
245 1 0 $a Transport phenomenon in jet impingement baking.
300 $a 271 p.
500 $a Adviser: Mukund V. Karwe.
500 $a Source: Dissertation Abstracts International, Volume: 70-03, Section: B, page: .
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2009.
520 $a 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.
520 $a 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.
520 $a 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.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
650 4 $a Engineering, Mechanical. $3 783786
690 $a 0359
690 $a 0539
690 $a 0548
710 2 $a Rutgers The State University of New Jersey - New Brunswick. $b Graduate School - New Brunswick. $3 1019196
773 0 $t Dissertation Abstracts International $g 70-03B.
790 $a 0190
790 1 0 $a Karwe, Mukund V., $e advisor
791 $a Ph.D.
792 $a 2009
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3350138