TY - JOUR
T1 - Analysis of random variability in biscuit cooling
AU - Caro-Corrales, José
AU - Cronin, Kevin
AU - Abodayeh, Kamaleldin
AU - Gutiérrez-López, Gustavo
AU - Ordorica-Falomir, César
PY - 2002/9
Y1 - 2002/9
N2 - The cooling of biscuits after baking can be considered as a random phenomenon. The Fourier field equation for transient heat transfer is used as the basis for the deterministic modelling of a single biscuit in a laboratory cooler. The Monte Carlo method is applied to the Fourier equation to predict the dispersion in biscuit surface temperature at the end of the cooling process. Theoretical solutions are also used to characterise the variability in biscuit temperature by considering biscuit cooling as a probabilistic thermal process. The mean and standard deviation in biscuit thermal properties, initial biscuit temperature and heat transfer coefficient are measured and are considered as the input random variables. The numerical output and theoretical solutions are compared with experimental results. Parameter studies are conducted with the probabilistic model to assess the influence of variability in thermal properties on final biscuit temperature variability and to suggest process improvement strategies.
AB - The cooling of biscuits after baking can be considered as a random phenomenon. The Fourier field equation for transient heat transfer is used as the basis for the deterministic modelling of a single biscuit in a laboratory cooler. The Monte Carlo method is applied to the Fourier equation to predict the dispersion in biscuit surface temperature at the end of the cooling process. Theoretical solutions are also used to characterise the variability in biscuit temperature by considering biscuit cooling as a probabilistic thermal process. The mean and standard deviation in biscuit thermal properties, initial biscuit temperature and heat transfer coefficient are measured and are considered as the input random variables. The numerical output and theoretical solutions are compared with experimental results. Parameter studies are conducted with the probabilistic model to assess the influence of variability in thermal properties on final biscuit temperature variability and to suggest process improvement strategies.
KW - Biscuit cooling
KW - Heat transfer
KW - Monte Carlo simulation
KW - Temperature dispersion
UR - http://www.scopus.com/inward/record.url?scp=0036722332&partnerID=8YFLogxK
U2 - 10.1016/S0260-8774(01)00202-3
DO - 10.1016/S0260-8774(01)00202-3
M3 - Artículo
SN - 0260-8774
VL - 54
SP - 147
EP - 156
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 2
ER -