N
N. Chhanwal
Researcher at Central Food Technological Research Institute
Publications - 10
Citations - 917
N. Chhanwal is an academic researcher from Central Food Technological Research Institute. The author has contributed to research in topics: Electric heating & Starch gelatinization. The author has an hindex of 9, co-authored 10 publications receiving 724 citations. Previous affiliations of N. Chhanwal include Institute of Chemical Technology & Council of Scientific and Industrial Research.
Papers
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Nanoencapsulation Techniques for Food Bioactive Components: A Review
TL;DR: This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsifying–solvent evaporation, and supercritical fluid for food ingredients.
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Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process
TL;DR: In this paper, a 3D CFD model for an electric heating baking oven was developed and three different radiation models, namely, discrete transfer radiation model (DTRM), surface to surface (S2S), and discrete ordinates (DO), were employed for the simulation of the electrical baking oven.
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Computational fluid dynamics modeling of bread baking process
TL;DR: In this article, a computational fluid dynamic (CFD) model was developed to study the temperature and browning profile of bread, which was validated with experimental measurements of bread temperature at three different positions.
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Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review
TL;DR: In this paper, the authors provide the basics of CFD modeling, different radiation models used for modeling of heating in electrical heating ovens, modeling of bread baking process along with the predictions of bread temperature, starch gelatinization, and browning index.
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Current perspectives on non-conventional heating ovens for baking process - a review.
TL;DR: In this article, a review of the literature dealing with various hybrid heating modes used for the baking process are summarized along with the merits and limitations of these approaches, along with a thorough knowledge of baking process along with biochemical and physical transformation.