Computer-aided food engineering (CAFE) can reduce resource use in product, process and
equipment development, improve time-to-market performance, and drive high-level …

Computer-aided engineering (CAE) can benefit food product, process and equipment
design by enabling mechanistic understanding and speeding up optimization. This article …

Developing bakery techniques is essential to improve the qualitative and quantitative
parameters of the bread baking process. In this study, the influence of different baking …

Puffing of biomaterials involves mass, momentum and energy transport along with large
volumetric expansion of the material. Development of fundamentals-based models that can …

In the present work, the drying kinetics and evolution of sample's core temperature and
moisture distribution of yam slices during convective hot-air-drying were investigated. In …

Flow in porous media under stress is very important in various scientific and engineering
fields. It has been shown that stress plays an important role in effect of permeability and …

Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …

We present a Material Point Method for visual simulation of baking breads, cookies,
pancakes and similar materials that consist of dough or batter (mixtures of water, flour, eggs …

The paper reports on a numerical study conducted to simulate the bread baking process in
an industrial convection oven. This involves predicting the unsteady multiphase flow and …

In this study fundamental models were used by considering heat and mass multiphase
transport in a porous medium which was coupled with the intermittent microwave convective …