EPSRC Reference: |
GR/R64254/01 |
Title: |
Faraday Fast Track Proposal: Thermally Driven Texture Development of Setting Bubbly Liquids. |
Principal Investigator: |
Lacey, Professor A |
Other Investigators: |
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Researcher Co-Investigators: |
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Project Partners: |
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Department: |
S of Mathematical and Computer Sciences |
Organisation: |
Heriot-Watt University |
Scheme: |
Faraday (PreFEC) |
Starts: |
11 March 2002 |
Ends: |
10 March 2004 |
Value (£): |
102,578
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EPSRC Research Topic Classifications: |
Non-linear Systems Mathematics |
Numerical Analysis |
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EPSRC Industrial Sector Classifications: |
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Related Grants: |
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Panel History: |
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Summary on Grant Application Form |
The proposed work will firstly develop models of mass and heat transport appropriate for the baking of bread: during this process moisture evaporates causing bubbles to expand and deform the bread, water can also move through the bread, and as the bread bakes - dough changes to crumb - both the permeability jumps (bubbles burst) and the mechanical properties of the bread alter suddenly (the dough sets). The model will therefore entail coupled non-linear diffusion equations and free-boundary problems. Once the models have been obtained, numerical methods will be developed to solve these; finite-volume methods, interface-tracking and enthalpy approaches might be used for simple geometries (eg. one-dimensional problems): level set methods might otherwise be employed. The models will then be validated and suitable parameter values determined. Finally, and most importantly, bread crust will be investigated to see how the models predict (1) the variation of qunatities across crusts (2) what factors govern crusts' thickness and density.
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Key Findings |
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Potential use in non-academic contexts |
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Impacts |
Description |
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Summary |
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Date Materialised |
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Sectors submitted by the Researcher |
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Project URL: |
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Further Information: |
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Organisation Website: |
http://www.hw.ac.uk |