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Modelling the wetting and cooking of a single cereal grain

Modelling the wetting and cooking of a single cereal grain
Modelling the wetting and cooking of a single cereal grain
Three models are presented for the wetting of whole grains of cereal. Two are for temperatures below gelatinization temperatures, one of which incorporates the effects of swelling of the grain. A third model is presented for wetting of a grain at temperatures above gelatinization, and hence cooking the grain. The models are developed as partial differential equations, and solved in a variety of ways. A model that ignores swelling at temperatures below gelatinization is solved for wetting times by using the concept of mean action time, which reduces the problem to an exactly solvable linear Poisson equation. The other two models, which include swelling and cooking respectively, are solved approximately, taking advantage of the steep nonlinear diffusion fronts that develop. The aim of the modelling is to improve understanding of the cooking of whole-grain cereals prior to processing into breakfast cereals. Moisture penetration curves are obtained and compared. Regions where the penetration rate is approximately linear are noted, suggesting that nonlinear diffusion equations are a promising way to model grain wetting and cooking.
cooking cereals, nonlinear diffusion, swelling, Stefan
1471-678X
49-70
McGuinness, M.J.
e2567286-1810-4f1d-b2d2-7a917eb10693
Please, C.P.
118dffe7-4b38-4787-a972-9feec535839e
Fowkes, N.
70d131fc-89d3-42d9-928e-dbdf27cba783
McGowan, P.
824089a7-7969-497e-8502-ba12b3d8544e
Ryder, L.
fc69337d-ec1c-49df-9d6f-a65f88533d86
Forte, D.
d304624e-5bec-4b37-9c20-441d966d770a
McGuinness, M.J.
e2567286-1810-4f1d-b2d2-7a917eb10693
Please, C.P.
118dffe7-4b38-4787-a972-9feec535839e
Fowkes, N.
70d131fc-89d3-42d9-928e-dbdf27cba783
McGowan, P.
824089a7-7969-497e-8502-ba12b3d8544e
Ryder, L.
fc69337d-ec1c-49df-9d6f-a65f88533d86
Forte, D.
d304624e-5bec-4b37-9c20-441d966d770a

McGuinness, M.J., Please, C.P., Fowkes, N., McGowan, P., Ryder, L. and Forte, D. (2000) Modelling the wetting and cooking of a single cereal grain. IMA Journal of Management Mathematics, 11 (1), 49-70. (doi:10.1093/imaman/11.1.49).

Record type: Article

Abstract

Three models are presented for the wetting of whole grains of cereal. Two are for temperatures below gelatinization temperatures, one of which incorporates the effects of swelling of the grain. A third model is presented for wetting of a grain at temperatures above gelatinization, and hence cooking the grain. The models are developed as partial differential equations, and solved in a variety of ways. A model that ignores swelling at temperatures below gelatinization is solved for wetting times by using the concept of mean action time, which reduces the problem to an exactly solvable linear Poisson equation. The other two models, which include swelling and cooking respectively, are solved approximately, taking advantage of the steep nonlinear diffusion fronts that develop. The aim of the modelling is to improve understanding of the cooking of whole-grain cereals prior to processing into breakfast cereals. Moisture penetration curves are obtained and compared. Regions where the penetration rate is approximately linear are noted, suggesting that nonlinear diffusion equations are a promising way to model grain wetting and cooking.

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More information

Published date: 2000
Additional Information: IMA is Institute of Mathematics and its Applications
Keywords: cooking cereals, nonlinear diffusion, swelling, Stefan

Identifiers

Local EPrints ID: 29248
URI: http://eprints.soton.ac.uk/id/eprint/29248
ISSN: 1471-678X
PURE UUID: 9eb85f0d-ba89-4f8d-85a5-d7ad07b082a2

Catalogue record

Date deposited: 19 Jul 2006
Last modified: 08 Jan 2022 01:04

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Contributors

Author: M.J. McGuinness
Author: C.P. Please
Author: N. Fowkes
Author: P. McGowan
Author: L. Ryder
Author: D. Forte

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