alexa Heat and Mass Balance for Baking Process | OMICS International | Abstract
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
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Research Article

Heat and Mass Balance for Baking Process

El-Sayed G Khater* and Adel H Bahnasawy
Agricultural Engineering Department, Faculty of Agriculture, Benha University 13736, Egypt
Corresponding Author : El-Sayed G Khater
Agricultural Engineering Department
Faculty of Agriculture, Benha University 13736, Egypt
Tel: +201-324-670-34;
E-mail: [email protected]
Received September 23, 2014; Accepted November 28, 2014; Published December 02, 2014
Citation: Khater EG, Bahnasawy AH (2014) Heat and Mass Balance for Baking Process. J Bioprocess Biotech 4:190 doi:10.4172/2155-9821.1000190
Copyright: © 2014 Khater EG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The main objective of this research was to develop a mathematical model of heat and mass balance of the bread baking process to predict the temperature and water content of bread at different heating temperatures and times. The model was able to predict the bread temperature and water content at different oven temperatures (180, 190, 200, 210 and 220°C). The results showed that the bread temperature and weight loss of bread increase with increasing oven temperature, when, the oven temperature increased from 180 to 220°C, the temperature of bread increased from 112.73 to 168.49°C and the weight loss of bread increased from 22.40 to 52.46%. The results also showed that the bread temperature and weight loss of bread increase with increasing time, this increment starts to decline after 18-20 min, until it reach equilibrium after 30 min. The weight loss of bread increases with increasing bread temperature. It indicates that when the bread temperature increased from 20.00 to 131.69°C, the weight loss of bread increased from 0.00 to 40.79% at 200°C oven temperature. The model was validated with an experimental data and showed a reasonable agreement with those measured, where; it ranged 20.00 to 131.69°C theoretically while it was from 25.00 to 119.00°C experimentally during the baking at 200°C oven temperature. The weight loss data was in a reasonable agreement with those measured, where; it ranged 0.00 to 40.79% theoretically while it was from 0.00 to 48.69% experimentally during the baking at 200°C oven temperature.

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