相关实验视频
Updated: May 15, 2025

Measuring and Modeling Contractile Drying in Human Stratum Corneum
Published on: March 1, 2017
用合模型研究面包烤中的水分相变化
Luo Zhang1, Wei Yang1, Kai Xu1
1Department of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei 230027, China.
面包中的水分相变 (MPC) 对于热量和质量转移以及面团变形至关重要. 这项研究模拟了MPC,揭示了它对过程和面包结构的重大影响.
科学领域:
- 食品科学 食品科学 食品科学
- 物理 物理学 物理
- 化学工程是化学工程的重要组成部分.
背景情况:
- 湿度相变 (MPC) 在面包烤中至关重要,影响热量和质量转移.
- 目前的模型不充分代表MPC,需要进行系统研究.
研究的目的:
- 开发一个结合的多相模型,用于热量和质量转移,具有很大的变形,并结合MPC.
- 量化分析MPC对面包造的影响.
主要方法:
- 开发了一种使用平衡和不平衡方法的多相模型,用于封闭和开放孔中的MPC.
- 实验性校准的孔隙开放功能和粘度变化.
- 使用模型分析了热量和质量转移,以及变形.
主要成果:
- 孔隙开放发生在71-81°C;面团固化在50-110°C.
- 蒸发-扩散-凝结是主要的水分传输和热传输方式 (约. 60% 的导热率).
- 水蒸气压力驱动面包变形,在闭孔中超过70%的含量.
结论:
- MPC是调节烤过程中热量和质量转移的主要因素.
- 通过内部压力差,MPC显著影响面包变形.
- 开发的模型提供了MPC在物理学的作用的见解.
更多相关视频
11:38Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
08:21Sample Preparation in Quartz Crystal Microbalance Measurements of Protein Adsorption and Polymer Mechanics
Published on: January 22, 2020
相关概念视频
Phase Transitions: Vaporization and Condensation
Hydration of Cement
Moisture Content and Bulking of Aggregate
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
Aqueous Solutions and Heats of Hydration
When ionic compounds dissolve in water, the ions in the solid separate and disperse uniformly throughout the solution because water molecules surround and solvate the ions, reducing the strong electrostatic forces between them. This process...
Theories of Dissolution: Diffusion Layer Model
This process starts with a thin layer, saturated with the drug, forming at the interface between the solid and liquid. The solute then diffuses from this layer into the main solution. The Noyes-Whitney equation suggests that the rate of dissolution relies on the diffusion...
Phase Changes
A substance melts or freezes at a temperature called its melting point and boils or condenses at its boiling point. These temperatures depend on pressure. High pressure favors the denser form of the substance, so typically, high pressure...