Skip to main content
SpringerLink
Log in

Examination of thermo-physical and material property interactions in cereal foams by means of Boltzmann modeling techniques

  • Research Paper
  • Published:
Microfluidics and Nanofluidics Aims and scope Submit manuscript

Abstract

Cereal foam is a high complex material undergoing several temperature-dependent processes under thermal treatment, such as phase transitions, biochemical reactions and structural changes. Simultaneous heat and mass transfer plays an important role to investigate optimization studies in cereal-based foams. In porous media such as cereal foams, thermal conduction is of minor impact on the overall heat transfer, since the major part of heat is transferred through the gas phase filled with water vapor. This becomes evident comparing the thermal diffusivities of solid and gaseous components of the foam, where the difference is in the order of five magnitudes. The objective of this study is to model the coupled heat and mass diffusion processes in cereal-based foam under thermal treatment by means of Lattice Boltzmann methods. The proposed model is then used to perform parameter variation studies, showing the impact of material property changes offering the possibility on optimizing heat transfer through the foam.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

Abbreviations

Α :

Thermal diffusion coefficient

Ω:

Collision operator

τ:

Relaxation time

eq:

Equilibrium

f :

Particle distribution function

v :

Velocity

c :

Lattice speed of sound

x :

Space coordinate

e:

Direction vector

w :

Weight factor

ρ:

Density

C :

Concentration

Fo:

Fourier number

L :

Characteristic length

t :

Time

D :

Mass diffusion coefficient

References

  • Guo Z, Zhao TS (2002) Lattice Boltzmann model for incompressible flows through porous media. Physical Review E 66:036304

    Article  Google Scholar 

  • Guo Z, Zhao TS (2005) A Lattice Boltzmann model for convection heat transfer in porous media. Numer Heat Transf Part B 47:157–177

    Article  Google Scholar 

  • Hussein MA (2010) On the theoretical and numerical development of Lattice Boltzmann models for biotechnology and its applications. Dissertation, TU München, Munich

  • Hussein MA, Becker T (2010) An innovative micro-modelling of simultaneous heat and moisture transfer during bread baking using the Lattice Boltzmann method. Food Biophysics 5(3):161–176. doi:10.1007/s11483-010-9156-1

    Article  Google Scholar 

  • Mack S, Hussein MA, Becker T (2011) Investigation of heat transfer in cereal based foam from a micro-scale perspective using the Lattice Boltzmann method. J Non-Equilib Thermodyn. doi:10.1515/JNETDY.2011.019

    Google Scholar 

  • McNamara GR, Garcia AL, Alder BJ (1997) A hydrodynamically correct thermal Lattice Boltzmann model. J Stat Phys 87:1111–1121

    Article  MathSciNet  MATH  Google Scholar 

  • Moaty Sayed A, 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 9:141–151

    Article  Google Scholar 

  • Noye BJ, Tan HH (1989) Finite difference methods for solving the two dimensional advection–diffusion equation. Int J Num Methods Fluids 26:1615–1629

    MathSciNet  Google Scholar 

  • Purlis E, Salvadori VO (2009) Bread baking as a moving boundary problem. Part 1: Mathematical modelling. J Food Eng 91(3):428–433

    Article  Google Scholar 

  • Rask C (1989) Thermal properties of dough and bakery products: a review of published data. J Food Eng 9:167–193

    Article  Google Scholar 

  • Succi S (2001) The Lattice Boltzmann equation. Oxford University Press, New York

    MATH  Google Scholar 

  • Wagner M, Lucas T, Le Ray D, Trystram G (2007) Water transport in bread during baking. J Food Eng 78:1167–1173

    Article  Google Scholar 

  • Wolf-Gladrow D (2000) Lattice-gas cellular automata and Lattice Boltzmann models. Springer, Telos, Santa Clara

    Book  MATH  Google Scholar 

  • Xuan YM, Zhao KZ, Li Q (2010) Investigation on mass diffusion process in porous media based on Lattice Boltzmann method. Heat Mass Transf 46:1039–1051

    Article  Google Scholar 

  • Zanoni B, Peri C (1993) A study of the bread-baking process. I: A phenomenological model. J Food Eng 19(4):389–398

    Article  Google Scholar 

  • Zanoni B, Peri C, Gianotti R (1995a) Determination of the thermal diffusivity of bread as a function of porosity. J Food Eng 26:497–510

    Article  Google Scholar 

  • Zanoni B, Schiraldi A, Simonetta R (1995b) A naive model of starch gelatinization kinetics. J Food Eng 24(1):25–33

    Article  Google Scholar 

  • Zhang J, Datta AK (2005) Transport processes and large deformation during baking of bread. Bioeng Food Nat Prod 51(9):2569–2580

    Google Scholar 

  • Zhang J, Datta AK (2006) Mathematical modeling of bread baking process. J Food Eng 75:78–89

    Article  Google Scholar 

Download references

Acknowledgments

This work was sponsored by the Deutsche Forschungsgesellschaft DFG grant number: BE 2245/8-1. The authors thank Anja Dietrich, Fraunhofer Development Center X-ray Technology EZRT, Fraunhofer Institute for Integrated Circuits IIS, Fürth, Germany for the μCT images.

Author information

Authors and Affiliations

  1. Group of (Bio-) Process Technology and Process Analysis, Faculty of Life Science Engineering, Technische Universität München, Weihenstephaner Steig 20, Freising, 85354, Munich, Germany

    S. Mack, M. A. Hussein & T. Becker

Authors
  1. S. Mack
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. A. Hussein
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. T. Becker
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. Mack.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mack, S., Hussein, M.A. & Becker, T. Examination of thermo-physical and material property interactions in cereal foams by means of Boltzmann modeling techniques. Microfluid Nanofluid 15, 387–395 (2013). https://doi.org/10.1007/s10404-013-1157-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10404-013-1157-1

Keywords

Search

Navigation