Heat Transfer during Steaming of Bread

Abstract Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system. In this study, a mathematical model was developed to describe the heat transfer system in the bread being steaming throughout the heating process. The Forward Euler method was employed for solving the three-dimensional partial differential equation set for heat transfer to produce temperature profiles at a number of individual locations in the steamed bread during its steaming. All the comparisons between the model-predicted values and the experimental results produced root mean square error values ranged from 1.391 to 3.545 and R2 values of all greater than 0.93. Therefore, it is confirmed that the model has a good performance and can be used to predict temperature profiles in the bread during steaming.

Download Full-text

Estimation of moving heat source for an instantaneous three-dimensional heat transfer system based on step-renewed Kalman filter

International Journal of Heat and Mass Transfer ◽

10.1016/j.ijheatmasstransfer.2020.120435 ◽

2020 ◽

Vol 163 ◽

pp. 120435

Author(s):

Xudong Wang ◽

Daqian Zhang ◽

Lihui Zhang

Keyword(s):

Heat Transfer ◽

Kalman Filter ◽

Heat Source ◽

Three Dimensional ◽

Transfer System ◽

Moving Heat Source ◽

Heat Transfer System

Download Full-text

Constructal Design of Cooling Channel in Heat Transfer System by Utilizing Optimality of Branch Systems in Nature

Journal of Heat Transfer ◽

10.1115/1.2426357 ◽

2005 ◽

Vol 129 (3) ◽

pp. 245-255 ◽

Cited By ~ 33

Author(s):

Xiaohong Ding ◽

Koetsu Yamazaki

Keyword(s):

Heat Transfer ◽

Minimum Energy ◽

Three Dimensional ◽

Generation Process ◽

Transfer System ◽

Cooling Channel ◽

Nutrient Distribution ◽

Cooling Channels ◽

Nutrient Density ◽

Heat Transfer System

There are similarities between the morphology of branch systems in nature and the layout of cooling channel in heat transfer system in engineering. The branch systems in nature always grow in such a way that approximate global optimal performances can be achieved. By utilizing the optimality of branch systems in nature, an innovative layout design methodology of cooling channel in heat transfer system is suggested in this paper. The emergent process of branch systems in nature is reproduced according to their common growth mechanisms. Branches are grown under the control of a so-called nutrient density so as to make it possible for the distribution of branches to be dependent on the nutrient distribution. The growth of branches also satisfies the hydrodynamic conditions and the minimum energy loss principle. If the so-called nutrient density in the generation process of branch systems is referred to as the heat energy in a heat transfer system, the distribution of branches is responsible for the distribution of cooling channels. Having similar optimality of branch systems in nature, the constructed cooling channel can be designed flexibly and effectively in any shape of perfusion volume to be cooled adaptively to very complex thermal boundary conditions. The design problems of both a conductive cooling channel and a convective cooling channel are studied, and the layouts of two-dimensional and three-dimensional cooling channels are illustrated. The cooling performances of the designed heat transfer systems are discussed by the finite element method analysis and are compared with the results designed by other conventional design methods.

Download Full-text