A Computer Simulation Program for Cake Baking in a Continuous Industrial Oven

Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake

Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions

Steamed leavened rice cakes made from rice flour, sugar, water, yeast or baking powder were used to study the effects of ingredients on cereal-based cakes. Volume expansion linearly correlates to amylopectin and negatively correlates to amylose content (r2=0·84), with an optimum amylose/amylopectin ratio of approximately 1: 8. Higher amylopectin content resulted in sticky, elastic and unacceptable cake. The optimum water content for volume expansion was in the range of 90±5% by weight of rice flour. Sugar content correlates linearly with volume expansion and tenderness of chemically leavened rice cakes (CLRC) (r2=0·99 and 0·92, respectively). Sugar content above 50% of rice flour weight decreased volume and softness of yeast-leavened rice cakes (YLRC). Tenderness of YLRC correlates linearly to fat content (r2=0·98), but volume expansions correlates negatively to the square root of fat content (r2=0·81 and 0·97 for the two rice cakes). Both tenderness (r2>0·92) and volume expansion (r2>0·93) correlates linearly with emulsifier content up to 3% by weight of rice flour, above which the cake becomes crumbly. A little salt increased hardness, but further increase reduced both volume expansion and hardness of rice cakes. Skimmed milk powder greatly increased the expansion of CLRC. Ovalbumin content correlates linearly to volume expansion of YLRC (r2=0·87) but negatively to the expansion of CLRC (r2=0·96). The proteins that improved the textures of rice cakes were skimmed milk and egg white with an optimum content of 2–4%. Egg yolk, soya protein, whey powder and wheat gluten reduced both tenderness and volume expansion. The effects of the various ingredients interacting together were studied and the optimum formulations was determined using a Random Centroid Optimisation Program. © 1998 SCI.

Why use computer simulation as an educational tool? Why is computer simulation based on mathematical models? What kinds of computer simulations are there? What is the difference between computer simulation and modeling? What is the difference between a model and a program? What are some advantages and disadvantages of computer simulation programs? What is the difference between learning through discovery and various kinds of coached learning? In which five ways can computer simulation programs be used?

Level of inclusion of chicken blood plasma (CBP) in the preparation of cakes was assessed in respect of certain physico-chemical quality traits. The cakes were prepared with and without added flavour. In each group, seven cakes were prepared from 0 (control) to 60% level of inclusion of CBP with 10% interval. The cakes at 40% level of incorporation of CBP recorded highest visual grades for colour and consistency. There was gradual rise in cake volume up to 40% level and on further increase in level of inclusion of CBP resulted into subsequent fall in cake volumes. The pH of cakes did not differ significantly up to 20% level but it increased beyond 20%. The moisture, total ash and crude protein contents of cakes exhibited an increasing trend from 0 to 60% level of inclusion of CBP. The ether extract of cakes showed a gradual decrease at increased level of inclusion of CBP. There was no significant effect of flavour for all the parameters studied. Based on the overall results, it may be concluded that CBP could be successfully used up to 30% level of inclusion for value addition in egg products.

Validation of a numerical model with a benchmark experiment for melting governed by natural convection in latent thermal energy storage

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Developability assessment of clinical drug products with maximum absorbable doses

Analytical theory of low and medium energy ion reflection by target surface atoms during sputtering

Supercritical fluids are fluids at temperature and pressure above their respective critical values. Such fluids are increasingly being used in power generation, refrigeration and chemical process industry. The objectives of the current research were to develop a fundamental understanding of the transport phenomena in near-critical supercritical fluids via high-resolution numerical simulations and careful experiments for improved design of industrial processes and applications that employ supercritical fluids. A set of synergistic experimental and numerical studies were proposed in this research. Four main focus areas under the broad spectrum of supercritical fluid transport were chosen - (a) characterization of thermoacoustic transport, (b) interaction of thermoacoustic transport with natural convection, (c) characterization of acoustically augmented transport and (d) enhancement of mass transport using acoustic waves. A numerical model to simulate thermoacoustic convection in near-critical fluids was developed. In the computational model, the conservation equations were solved along with a real-fluid equation of state for supercritical fluid and variable thermo-physical properties. Thermoacoustic waves in near-critical carbon dioxide were also investigated experimentally on acoustic time scales using a fast response measurement system. The predicted results from the calculation and the measurements provide interesting details regarding the thermal transport mechanisms at near-critical states. The numerical model was applied to investigate the interaction of buoyancy driven flows with thermoacoustic convection in near-critical supercritical fluids. This model can be extensively used for studying the steady-state thermal transport and stability behavior of near-critical fluids. Mechanically driven acoustic waves in supercritical fluid generated by a vibrating wall in a cylindrical resonator were studied both numerically and experimentally. The simulations revealed interesting steady-periodic flow patterns in the resonator filled with near-critical fluid due to the fluctuations caused by the vibrating wall. High-fidelity computational fluid dynamics models of mass transport processes in supercritical fluid extraction systems were also developed. A novel application of acoustically driven transport in supercritical fluid was demonstrated numerically for the supercritical fluid extraction process. The numerical predictions indicated major improvements in the extraction yield due to the application of acoustic waves and can be utilized in the design and optimization of supercritical fluid extraction systems.

Program for computer simulation on photoproduction of mesons decaying into two photons

Computer simulation and virtual computer experiments are one way of introducing students to concepts without the high cost of traditional experimental equipment. Computer simulation can show students the effectsof room reverberation on different types of acoustic signals including speech and music and to show the noise control effects of absorptive materials. Computer based digital filters can be used with audio files to auralize the acoustic transmission loss of different materials and constructions. In this presentation the use of computers for simulation and virtual experiments in architectural acoustics is discussed. A variety of modern computer programs for acoustic prediction and simulation of room acoustics and noise control are reviewed.

Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.

SUMMARY 1. Zooplankton production in a eutrophic reservoir was estimated by three common methods.2. Estimates of daily production from the growth increment method and the birth and death rate versions of the biomass turnover method were poorly correlated (r=0.58–0.60). Estimates of daily production rates from the above two versions of the biomass turnover method were strongly correlated (r=0.90).3. The mortality rate version of the biomass turnover method is illogical and yields anomalous results.4. The growth increment method assumes steady state conditions and zero deaths within each stage and hence calculates potential production for each stage.5. Estimates from a new computer simulation (PROD) were strongly correlated with (r=0.92) but lower than those from the growth increment method. Estimates from PROD were more poorly correlated (r=0.78) with those from the biomass turnover method.6. There is a strong need for improved methods for estimating secondary production; computer based methods would seem to be the most promising.

The authors sought to verify computer simulation of visual fields by comparing thresholds of real and corresponding simulated visual fields. Four patients with stable glaucomatous visual fields and three patients with progressing glaucomatous visual fields were chosen for the study. Visual fields had been recorded at 6-month intervals for 5 to 7.5 years. A previously described computer simulation program was used to generate a corresponding simulated visual field for each of the real fields. Twenty different levels of response variability and long-term variability were used in the simulations. Pointwise sensitivity differences between real and simulated fields were calculated. The average difference and 95% interval of the differences were analyzed for the different simulation conditions, for the pointwise sensitivities in the real patient fields, and to determine whether the field was stable or progressing. In almost all simulation conditions, the average pointwise sensitivity differences ranged from -1 to 1 dB and were not significantly different among different simulation conditions. The 95% interval of the average difference increased significantly with response variability, whereas long-term variability failed to show any apparent effect. Average pointwise differences and the 95% intervals were greatest in locations where the real-patient field had reduced sensitivity of 14 dB or worse. The simulation program provided good estimates of visual field sensitivities. Increasing amounts of response, but not long-term variability, produced a linear increase in the variability of threshold sensitivities. This finding implies that short-term rather than long-term fluctuation is the most important factor determining the variability of thresholds.