Record Details

Evolution of bubble size distribution in baked foods

DSpace at IIT Bombay

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Field Value
 
Title Evolution of bubble size distribution in baked foods
 
Creator DESHLAHRA, PRASHANT
MEHRA, ANURAG
GHOSAL, DEBJANI
 
Subject bakeries
carbon dioxide
confocal microscopy
growth kinetics
lasers
 
Description A model to predict the bubble size distribution in baked foods and the oven rise during baking process is presented, and the effect of changing various model parameters on the model output is studied. The model incorporates a population balance equation for the formation and expansion of bubbles coupled with reaction kinetics and heat and mass transfer equations. Nucleation and growth of bubbles occur because of production of carbon dioxide in the dough due to decomposition of baking soda, which is assumed to follow a first-order kinetics. The results are compared to experimental bubble size distributions in bread samples, obtained using confocal laser scanning microscopy. The sensitivity of the results to different parameters has been analyzed. The model provides a framework to predict the dynamic evolution of the foam structure, which is an important characteristic in defining the quality of baked foods.
 
Publisher Elsevier
 
Date 2009-09-26T07:42:24Z
2011-11-25T15:35:10Z
2011-12-26T13:04:53Z
2011-12-27T05:50:55Z
2009-09-26T07:42:24Z
2011-11-25T15:35:10Z
2011-12-26T13:04:53Z
2011-12-27T05:50:55Z
2009
 
Type Article
 
Identifier Journal of Food Engineering 93(2), 192-199
0260-8774
http://dx.doi.org/10.1016/j.jfoodeng.2009.01.016
http://hdl.handle.net/10054/1682
http://dspace.library.iitb.ac.in/xmlui/handle/10054/1682
 
Language en