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Transport phenomenon in jet impingement baking.

機(jī)譯：射流沖擊烘烤中的運(yùn)輸現(xiàn)象。

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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.
機(jī)譯：在食品工業(yè)中，熱風(fēng)沖擊式烤箱用于烘烤披薩殼，餅干，餅干，以及烘烤即食谷物。盡管其在食品加工業(yè)中具有重要的應(yīng)用和優(yōu)勢（加工速度更快，產(chǎn)品質(zhì)量更高），但對于噴射沖擊烘焙涉及的詳細(xì)運(yùn)輸過程（熱和大量運(yùn)輸）的了解非常有限。射流沖擊烘烤，我們使用數(shù)值模擬對曲奇形狀和熱狗幾何形狀的流場及其相關(guān)的熱傳遞現(xiàn)象進(jìn)行了建模，并使用實(shí)驗(yàn)數(shù)據(jù)對其進(jìn)行了驗(yàn)證。為了預(yù)測烘焙過程中的溫度和水分分布，我們基于傳熱和傳質(zhì)的關(guān)系開發(fā)了四種不同的烘焙模型。這些模型基于傳熱和傳質(zhì)條件，蒸汽傳遞，熱擴(kuò)散和烘烤過程的階段而有所不同。;流場的結(jié)果及其相關(guān)的熱傳遞研究表明，數(shù)值模擬方法可用于預(yù)測流場和熱量噴射沖擊烘烤過程中的運(yùn)輸。結(jié)果表明，局部和平均表面?zhèn)鳠嵯禂?shù)值是噴嘴到板間距，射流入口速度和目標(biāo)產(chǎn)品幾何形狀的函數(shù)。模型之間溫度和濕度曲線的比較顯示溫度和濕度曲線存在顯著差異。通過對這些模型的比較，我們確定蒸氣傳輸過程對于烘焙過程的建模非常重要，而熱擴(kuò)散過程對水分傳輸沒有顯著貢獻(xiàn)。結(jié)果還表明，基于經(jīng)驗(yàn)方法在烘焙階段中引入階段可以在溫度-時間曲線中引入人為步驟。將數(shù)值預(yù)測的中心點(diǎn)溫度與馬鈴薯圓盤中的實(shí)驗(yàn)測量值進(jìn)行比較表明，改進(jìn)后的模型II（具有蒸汽傳輸和單階段烘烤過程）與實(shí)驗(yàn)測量數(shù)據(jù)最匹配。總而言之，我們對射流沖擊式烘烤過程中的完整運(yùn)輸過程進(jìn)行了建模，可以在給定的射流速度和空氣溫度下預(yù)測烘烤時間，外殼厚度，溫度和水分在食品中的分布。

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