使用随机多孔介质框架进行面包的多物理建模:热量,质量,结构和质量转换的整合
Sebahattin Serhat Turgut1, Aberham Hailu Feyissa2
1Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark (DTU), 2800 Kgs. Lyngby, Denmark; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Süleyman Demirel University, 32260, Isparta, Türkiye.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
这项研究引入了一种新的随机多孔介质方法来模拟面包烤,通过计算单个毛孔结构来提高预测水分,温度,纹理和膨胀的准确性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 计算机建模 计算建模
背景情况:
- 烤在面包制造中至关重要,但其复杂的机制仍然不太了解.
- 经典的多孔介质模型缺乏几何表示,无法捕捉单个孔的影响.
- 需要精确的机械模型来优化面包的生产和质量.
研究的目的:
- 开发一种先进的机械模型来模拟面包烤.
- 用随机的多孔介质方法将多孔结构的影响纳入其中.
- 预测面包的关键特征,如湿度,温度,膨胀,质地和色.
主要方法:
- 利用波桑粒模型,一种随机的多孔介质方法,来解释毛孔几何.
- 采用完全合的热量和质量转移模型,用于湿度和温度变化.
- 集成的固体力学 (凯尔文-沃伊格特模型) 用于扩张和数据驱动的实证模型用于纹理和色.
主要成果:
- 模型预测显示,与湿度,温度,纹理,颜色和膨胀的实验数据有很强的一致性.
- 与经典方法相比,随机多孔介质方法提供了更详细的变化分析.
- 灵敏度分析证实了该模型在孔径大小和再分配方面的稳定性.
结论:
- 开发的模型通过考虑单个毛孔结构,准确模拟面包造.
- 这种方法提供了对过程的更深入的了解,超越了传统模型的局限性.
- 这些发现可以帮助优化面包制造,以提高产品质量和一致性.
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