A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Communication Dans Un Congrès Année : 2011

A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products

Caroline Pénicaud
Catherine C. Bonazzi
Bertrand Broyart

Résumé

During cooking of bakery products, heat and mass transfer phenomena occur as well as many chemical reactions including Maillard reaction. All these physico-chemical phenomena are strongly inter-related and a modeling approach can help to bring insight into these interactions. This paper presents a mechanistic heat and mass transfer model able to predict the nature and level of the transfer phenomena occurring within the product and between the product and its environment during baking of a sponge cake. The developed model takes into account internal moisture evaporation and vapour migration within the open porosity of the product during heating as well as apparent liquid moisture migration described by pseudo-Fick’s law. Internal heat transfer phenomena were described using Fourier’s law and apparent thermal heat conductivity. External heat and mass transfer phenomena taken into account were convective drying, convective and radiative heat transfer for both heated product and baking tray. Measurements of product core and surface temperatures variations as well as product moisture content and air hygrometry were acquired using an instrumented baking oven specifically designed for the project. Baking trials were performed in order to identify the unknown product properties of the model and to validate the assumptions made. The state variables predicted by the model such as local temperature and moisture content could become the input variables of a stoechio-kinetic model of the Maillard reaction, allowing a better understanding of the interactions between transfer and reaction phenomena as well as a better control of the physico-chemical processes involved during baking.
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Dates et versions

hal-02744453 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-02744453 , version 1
  • PRODINRA : 356959

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Caroline Pénicaud, Catherine C. Bonazzi, Bertrand Broyart. A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products. 6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France. ⟨hal-02744453⟩
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