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首页> 外文期刊>Journal of food engineering >Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology
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Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology

机译：通过微传感技术跟踪热诱导蒸汽在泡沫微结构上的传输

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摘要

In thermally processed multiphase systems such as cereal based foam, the material characteristics as well as the thermo-physical processes are of major impact on the internal heat transfer rate. Improving and optimizing this production step would contribute to an enormous amount of energy saving, considering the high demand on bakery products in the world. Bread baking is a high complex process and the determination of the included processes and their relevance is not simple, since the main processes are occurring in the micro-scale. Heat transfer in cereal based foam is expected to depend mainly on the evaporation-condensation mechanism, therefore it is crucial to determine heat and mass transfer phenomena inside the bread. Due to the hazardous surrounding conditions, such as high temperature and humidity it becomes challenging to find applicable sensors working reliable under such conditions. This study shows the application of micro-sensors to examine temperature and humidity distribution inside the foam during heating and gives insight in the impact of water vapor on the heating rate due to evaporation-condensation.
机译：在经过热处理的多相系统（例如谷物基泡沫）中，材料特性以及热物理过程对内部传热速率产生重大影响。考虑到世界上对烘焙产品的高需求，改进和优化该生产步骤将有助于节省大量能源。面包烘焙是一个高度复杂的过程，并且要确定包含的过程及其相关性并不简单，因为主要过程是在微尺度上发生的。预计谷物基泡沫中的热传递主要取决于蒸发-冷凝机制，因此确定面包内部的热和质量传递现象至关重要。由于周围环境的危险性，例如高温和高湿度，寻找在这种条件下可靠工作的适用传感器变得具有挑战性。这项研究显示了微传感器在加热过程中检查泡沫内部温度和湿度分布的应用，并深入了解了水蒸气对蒸发冷凝造成的升温速率的影响。

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  • 来源
    《Journal of food engineering》 |2013年第2期|344-351|共8页
  • 作者

    S. Mack; M.A Hussein; T. Becker;

  • 作者单位

    Group of (Bio-) Process Technology and Process Analysis, Faculty of Life Science Engineering, Technische Universitaet Muenchen, Weihenstephaner Steig 20, 85354 Freising, Germany;

    Group of (Bio-) Process Technology and Process Analysis, Faculty of Life Science Engineering, Technische Universitaet Muenchen, Weihenstephaner Steig 20, 85354 Freising, Germany;

    Group of (Bio-) Process Technology and Process Analysis, Faculty of Life Science Engineering, Technische Universitaet Muenchen, Weihenstephaner Steig 20, 85354 Freising, Germany;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    micro-sensing; humidity distribution; cereal foam; bread baking; thermo-physics; blockage factor;

    机译：微感应湿度分布谷物泡沫;面包烘烤;热物理学阻塞因素;

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