Abstract
Foam thermo-physics is a significant point of interest in current research in a broad range of applications reaching from material science, geology, chemical, biotechnology, ceramic processing to food science. The latter involves the challenge of continuous quality in combination with high-temperature processing. Thermal treatment strongly influences foam structure, stability and as well enforces chemical reactions or physical processes such as phase transitions. From a process engineering point of view, such reactions can be used for process optimization considerations. In cereal foam, heat transfer is suggested to depend, besides heat conduction in the lamella, on evaporation–condensation processes inside the foam bubbles. According to the meso-scale incidence of physical processes within complex foam micro-structures, the lattice Boltzmann method verifies its application to numerical investigations on the considered length scale. Thus, the objective of this study is the development of a lattice Boltzmann model covering heat and mass diffusion in combination with phase transition processes.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Datta AK (2007) Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations. J Food Eng 80:80–95
De Vries U, Sluimer P, Bloksma AH (1989) A quantitative model for heat transport in dough and crumb during baking. In Cereal Science and Technology in Sweden, Proceedings of an International Symposium, Sweden, Lund University, pp 174–188
Elperin T, Fominykh A, Krasovitov B (2007) Evaporation and condensation of large droplets in the presence of inert admixtures containing soluble gas. J Atmos Sci 64:983–995
Fortuin G (2003) Anwendung mathematischer Modelle zur Beschreibung der technischen Konvektionstrocknung von Schnittholz. PhD Thesis. Universität Hamburg
Fujikawa S, Yano T, Watanabe M (2011) Vapor–liquid interfaces, bubbles and droplets. Springer, Berlin
Grenier D, Le Ray D, Lucas T (2009) Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb. J Cereal Sci 52(1):1–8
Hudson TL (2008) Growth, diffusion, and loss of subsurface ice on Mars: experiments and models. PhD Thesis, California Institute of Technology
Hussein MA, Becker T (2010) An innovative micro-modelling of simultaneous heat and moisture transfer during bread baking using the Lattice Boltzmann Method. Food Biophys 5(3):161–176
Mack S, Hussein MA, Becker T (2013a) Examination of thermo-physical and material property interactions in cereal foams by means of Boltzmann modeling techniques. Microfluid Nanofluid 15:387–395
Mack S, Hussein MA, Becker T (2013b) Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology. J Food Eng 116(2):344–351
Mohamad AA (2011) Lattice Boltzmann method. Fundamentals and engineering applications with computer codes. Springer, Berlin
Noye BJ, Tan HH (1988) Finite difference methods for solving the two dimensional advection diffusion equation. Int J Num Methods Fluids 26:1615–1629
Pickett MM (2009) Study of gas cell stability during bread making using x-ray microtomography and dough rheology. PhD Thesis. Kansas State University
Purlis E, Salvadori VO (2009) Bread baking as a moving boundary problem. Part 1: mathematical modelling. J Food Eng 91:428–433
Raabe D (2004) Overview of the lattice Boltzmann method for nano- and microscale fluid dynamics in materials science and engineering. Model Simul Mater Sci Eng 12:R13–R46
Ranz WE, Marshall WR (1952) Evaporation from drops. Chem Eng Prog 48:173–180
Sablani SS, Marcotte M, Baik OD, Castaigne F (1998) Modeling of simultaneous heat and water transport in the baking process. Lebensm-Wiss u-Technol 31:201–209
Sayed AM, Hussein MA, Becker T (2009) An innovative lattice Boltzmann model for simulating Michaelis–Menten-based diffusion–advection kinetics and its application within a cartilage cell bioreactor. Biomech Model Mechanobiol 9(2):141–151
Sluimer P, Krist-Spit CE (1987) Heat transport in dough during the baking of bread. In: Morton ID (ed) Cereals in a European context. Ellis Horwood, Chichester, pp 355–363
Smolík J, Džumbová L, Schwarz J, Kulmala M (2001) Evaporation of ventilated water droplet: connection between heat and mass transfer. J Aerosol Sci 32:738–748
Sonntag RE, Borgnakke C, Van Wylen GJ (2003) Fundamentals of thermodynamics. Wiley, New York
Succi S (2001) The Lattice Boltzmann equation for fluid dynamics and beyond. Oxford University Press, Oxford
Sukop MC, Or D (2004) Lattice Boltzmann method for modeling liquid–vapor interface configurations in porous media. Water Resour Res 40:1–11
Sukop MC, Thorne DT Jr (2007) Lattice Boltzmann modeling. An introduction for geoscientists and engineers. Springer, Berlin
Thorvaldsson K, Janestad H (1999) A model for simultaneous heat, water and vapour diffusion. J Food Eng 40:167–172
Vanin FM, Lucas T, Trystram G (2009) Crust formation and its role during bread baking. Trends Food Sci Technol 20:333–343
Wagner MJ, Lucas T, Le Ray D, Trystram G (2007) Water transport in bread during baking. J Food Eng 78:1167–1173
WMO-No. 8 (2008) Guide to meteorological instruments and methods of observation
Wolf-Gladrow DA (2005) Lattice-gas cellular automata and Lattice Boltzmann Models—an introduction. Springer, Berlin
Zanoni B, Schiraldi A, Simonetta R (1995) A naive model of starch gelatinization kinetics. J Food Eng 24:25–33
Acknowledgments
This work was sponsored by the Deutsche Forschungsgemeinschaft DFG Grant Number: BE 2245/8-1.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mack, S., Hussein, M.A. & Becker, T. Multicomponent phase transition kinetics in cereal foam—Part I: developing a lattice Boltzmann model. Microfluid Nanofluid 18, 1–8 (2015). https://doi.org/10.1007/s10404-014-1410-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10404-014-1410-2