Modelling the cooking process of a single cereal grain

摘要: Four models are developed to assist with the uniform and accurate cooking of whole grains for Uncle Tobys breakfast cereals. 1. Heat satisfies a linear conduction equation is found rapidly penetrate grain. 2. Moisture non-linear diffusion equation, grain more slowly than heat. The sophisticated moisture model solved by numerical analytic techniques spherical ellipsoidal grains. A vital role played in concept mean action time wetting grain. These first two used determine sensitivity key parameters, calculate degree over-cook existing batch steam process. Recommendations made improving speeding up process. The last modifications nonlinear penetration 2. above. results these improved have potential provide finer adjustments estimates times. 3. A cereal swells significantly during wetting. that takes this into account approximately. 4. Another describes effect gelatinisation reaction, slowing penetration, leading sharp front entering grain. on speed expected be important present high-temperature process, when soaking at lower temperature. This also approximately.