U.S.-Turkey Cooperative Research: Optimization of Multiphase Transport and Deformation in Novel Baking Processes

美国-土耳其合作研究：新型烘焙工艺中多相传递和变形的优化

• 批准号: 0422806
• 负责人: Ashim Datta
• 金额: $ 1.93万
• 依托单位: Cornell Univ - State: AWDS MADE PRIOR MAY 2010
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-09-15 至 2006-08-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=0422806&HistoricalAwards=false
• 关键词: U.S.; Turkey; Cooperative; Research; Optimization

0422806 DattaDescription: This project supports a cooperative project by Dr. Ashim K. Datta, Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York and Drs. Servet Sumnu and Serpil Sahin, Food Engineering Department, Middle East Technical University, Ankara, Turkey. The PIs seek to validate a previously developed transport model for describing the complex process of baking of dough. The PIs have separately conducted engineering research on modeling and experimental aspects of baking. In this project they plan to combine their expertise to further enhance understanding of the heat and mass transport in the baking process. The research addresses a complex operation in which simultaneous heat, moisture and momentum transfer occur. The PIs will be attempting to optimize the transfer process, including consideration of properties of biomaterials. The project addresses an economically important and scientifically challenging process, attempting to improve the state of fundamental understanding of the physics, and the knowledge of properties of biomaterials in these cases. The research will lead to enhancement in fundamental and applied knowledge in transport processes in foods with potential applications in similar processes in related fields. Scope and broader impacts: This project is likely to have significant impact. The explanation of the relation between dielectric properties, moisture and microstructure could help pave the way for the development of sensors for porosity and microstructure, which can be extended to other complex biological systems, especially to porous media (not restricted to food). The project will enhance the international collaboration between researchers at a US and a Turkish university. Results of this collaboration will have broader benefit to students in both countries as researchers aim to incorporate the study in courses being taught at the two universities and a web-based modeling course.

0422806 Datta描述：该项目支持Ashim K.博士的合作项目。Datta博士，康奈尔大学生物与环境工程系，伊萨卡，纽约和Servet Sumnu博士和Serdom Sahin博士，中东技术大学食品工程系，安卡拉，土耳其。 PI试图验证以前开发的运输模型，用于描述复杂的面团烘焙过程。 PI分别进行了烘焙建模和实验方面的工程研究。 在这个项目中，他们计划联合收割机他们的专业知识，以进一步提高在烘焙过程中的热量和质量传输的理解。 这项研究解决了一个复杂的操作，其中同时发生热量，水分和动量转移。 PI将尝试优化转移过程，包括考虑生物材料的特性。该项目解决了一个经济上重要和科学上具有挑战性的过程，试图提高对物理学的基本理解，以及在这些情况下生物材料特性的知识。 该研究将导致食品运输过程的基础和应用知识的增强，并在相关领域的类似过程中具有潜在的应用。范围和更广泛的影响：该项目可能产生重大影响。 介电性质，水分和微观结构之间的关系的解释可以帮助铺平道路的孔隙度和微观结构的传感器的发展，这可以扩展到其他复杂的生物系统，特别是多孔介质（不限于食品）。 该项目将加强美国和土耳其大学研究人员之间的国际合作。 这项合作的结果将对两国的学生产生更广泛的利益，因为研究人员的目标是将这项研究纳入两所大学正在教授的课程和基于网络的建模课程。