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

0422806项目说明：本项目支持纽约州伊萨卡市康奈尔大学生物与环境工程系Ashim K. Datta博士与美国康奈尔大学生物与环境工程系Ashim K. Datta博士的合作项目。Servet Sumnu和Serpil Sahin，中东技术大学食品工程系，土耳其安卡拉。pi试图验证先前开发的用于描述面团烘焙复杂过程的运输模型。pi分别对烘焙的建模和实验方面进行了工程研究。在这个项目中，他们计划结合他们的专业知识，进一步加强对烘焙过程中热量和质量传递的理解。该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。该项目解决了一个具有经济重要性和科学挑战性的过程，试图提高对物理学的基本理解状态，以及在这些情况下对生物材料特性的了解。该研究将提高食品运输过程的基础知识和应用知识，并有可能应用于相关领域的类似过程。范围和更广泛的影响：该项目可能会产生重大影响。对介电性能、水分和微观结构之间关系的解释有助于为孔隙度和微观结构传感器的发展铺平道路，这可以扩展到其他复杂的生物系统，特别是多孔介质（不限于食物）。该项目将加强一所美国大学和一所土耳其大学研究人员之间的国际合作。这项合作的成果将为两国学生带来更广泛的好处，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。

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.