Modeling Heat and Mass Transfer in Cakes and Other Bakery Products during Baking and Computational Fluid Dynamics CFD Applications

Yıl 2016, Cilt: 14 Sayı: 1, 61 - 66, 01.03.2016

Özge Süfer Seher Kumcuoğlu Şebnem Tavman

Öz

The production of cake, a popular member of bakery industry, includes steps of mixing flour, sugar, fat, milk and egg at certain amounts and then baking this batter in a convectional oven. Baking process is a thermal process often used in bakery industry. Mathematical modeling of this process from the point of both heat and mass transfer is especially important for oven design, energy performance, optimization and product quality. In this paper, studies on heat and mass transfers and their modeling during cake baking in breads and biscuits and computational fluid dynamics CFD applications used in mathematical modeling are reviewed

Anahtar Kelimeler

Cake, Bakery products, Modeling, Computational fluid dynamics, Heat and mass transfer

Kek ve Diğer Unlu Mamüllerin Fırında Pişirilmesi Sırasında Isı ve Kütle Transferinin Modellenmesi ve Hesaplamalı Akışkanlar Dinamiği HAD Uygulaması

Öz

Unlu mamüller endüstrisinin popüler bir üyesi olan kekin üretimi, belirli oranlarda un, şeker, yağ, süt ve yumurtanın karıştırılması ve oluşan bu hamur karışımının fırında pişirilmesi esasına dayanır. Fırında pişirme, unlu mamüller sektöründe oldukça sık kullanılan bir ısıl işlemdir. Bu prosesin, gerek ısı gerekse de kütle transferi yönünden matematiksel olarak modellenmesi, fırın tasarımı, enerji verimliliği, optimizasyon ve ürün kalitesi açısından önem taşımaktadır. Bu çalışmada, başta kek olmak üzere ekmek ve bisküvi gibi ürünlerin fırında pişirilmesi sırasında ısı ve kütle transferini inceleyen ve modelleyen araştırmalar ile matematiksel modelleme çalışmalarında kullanılan hesaplamalı akışkanlar dinamiği HAD uygulamalar derlenmektedir

Anahtar Kelimeler

Kek, Unlu mamüller, Modelleme, Hesaplamalı akışkanlar dinamiği, Isı transferi

Kaynakça

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