Analysis of Dough Sheeting and Heat Transfer during Baking of Unleavened Flat Bread (Chapathi)

2008 ◽  
Vol 4 (3) ◽  
Author(s):  
K Venkatesh Murthy ◽  
KSMS Raghavarao
Keyword(s):  
Heat Transfer ◽  
Engineering Analysis ◽  
Food Engineering ◽  
Flat Bread ◽  
Dough Sheeting

Retracted: The following article from International Journal of Food Engineering, “Analysis of dough sheeting and heat transfer during baking of unleavened flat bread (Chapati)" by K Venkatesh Murthy and KSMS Raghavarao originally published online April 2008 has been retracted.

Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects

2008 ◽  
Vol 26 (7) ◽  
pp. 902-909 ◽  
Author(s):  
S. Banooni ◽  
S. M. Hosseinalipour ◽  
A. S. Mujumdar ◽  
E. Taheran ◽  
M. Bahiraei ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Experimental Study ◽  
Flat Bread ◽  
Quality Aspects

scholarly journals Enhancing food engineering education with interactive web-based simulations

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Alexandros Koulouris ◽  
Georgios Aroutidis ◽  
Dimitrios Vardalis ◽  
Petros Giannoulis ◽  
Paraskevi Karakosta
Keyword(s):  
Heat Transfer ◽  
Learning Experience ◽  
Multiple Choice Questions ◽  
Design And Development ◽  
Web Based ◽  
Educational Module ◽  
Food Engineering ◽  
Technology Students ◽  
System Variables ◽  
Energy Balances

In the traditional deductive approach in teaching any engineering topic, teachers would first expose students to the derivation of the equations that govern the behavior of a physical system and then demonstrate the use of equations through a limited number of textbook examples. This methodology, however, is rarely adequate to unmask the cause-effect and quantitative relationships between the system variables that the equations embody. Web-based simulation, which is the integration of simulation and internet technologies, has the potential to enhance the learning experience by offering an interactive and easily accessible platform for quick and effortless experimentation with physical phenomena.This paper presents the design and development of a web-based platform for teaching basic food engineering phenomena to food technology students. The platform contains a variety of modules (“virtual experiments”) covering the topics of mass and energy balances, fluid mechanics and heat transfer. In this paper, the design and development of three modules for mass balances and heat transfer is presented. Each webpage representing an educational module has the following features: visualization of the studied phenomenon through graphs, charts or videos, computation through a mathematical model and experimentation.  The student is allowed to edit key parameters of the phenomenon and observe the effect of these changes on the outputs. Experimentation can be done in a free or guided fashion with a set of prefabricated examples that students can run and self-test their knowledge by answering multiple-choice questions.

Engineering Analysis of Reattaching Shear Layer Heat Transfer

AIAA Journal ◽  
1973 ◽  
Vol 11 (3) ◽  
pp. 390-392 ◽  
Author(s):  
D. E. NESTLER
Keyword(s):  
Heat Transfer ◽  
Shear Layer ◽  
Engineering Analysis

Cooling Optimization and Discrete Time Event Simulation

2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Dale L Schruben ◽  
Terry Bires ◽  
Lee W Schruben
Keyword(s):  
Heat Transfer ◽  
Discrete Time ◽  
Operations Research ◽  
Chemical Engineering ◽  
Engineering Problem ◽  
South Texas ◽  
Food Engineering ◽  
Event Simulation ◽  
Transfer Unit ◽  
Service Mission

Like most universities, Texas A&M University-Kingsville has a public service mission to the constituents it serves. Here in South Texas, there is seafood, beef and vegetable processing. These can involve, to a lesser or greater extent, the freezing of products because major markets are not in the immediate region. We relate here a problem classical to chemical engineering, optimal heat transfer, which led to ramifications impacting other aspects of the overall enterprise. The heat transfer unit, a freezer, was optimized. However, it does not stand alone. It operates in a system in which upstream of the freezer there is variable input. The discrete time event simulation that evolved is a tool that chemical engineers should find useful, and the code SIGMA was especially helpful in constructing such simulations. What started as a classical chemical and food engineering problem in heat transfer evolved to also require techniques of operations research. As engineers in the food industry grow in their responsibility, they will increasingly encounter a need for more multidisciplinary expertise. We herein take the bold step of advancing this process.

Heat Transfer of Power-Law Liquid Food in a Tank with Varying Stirrer Settings

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Botong Li ◽  
Deyi Liu ◽  
Xuehui Chen ◽  
Liancun Zheng
Keyword(s):  
Heat Transfer ◽  
Power Law ◽  
Rotational Velocity ◽  
Heat Diffusion ◽  
Heating Process ◽  
Liquid Food ◽  
Food Engineering ◽  
Flow And Heat Transfer ◽  
Engineering Practices ◽  
Rotational Direction

AbstractIn this article, we explore the heat transfer of non-Newtonian liquid food in the heating process in a channel connecting a tank. To achieve a rapid heat diffusion, several cylindrical agitators are inserted into the tank. We pay special attention to a Chinese traditional food, i.e. the black sesame paste, which is predicted by the power-law model. The fluid flow and heat transfer are investigated numerically, under the impacts of the angular velocity of cylinder, the stirrer size and the rotational direction. Three different settings are investigated: the two-stirrer, the three-stirrer, and the 2 × 2 stirrer settings. Several applicable strategies could be applied to improve the heat transfer in food engineering practices, including changing the size, the rotational velocity, the direction, and the number of stirrers in the heat exchanger.

Sign in / Sign up

Export Citation Format

Share Document