?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F486%2F&rft.title=Modelling+the+cooking+process+of+a+single+cereal+grain&rft.creator=McGowan%2C+P.&rft.creator=McGuiness%2C+M.&rft.subject=Food+and+Drink&rft.description=Four+models+are+developed+to+assist+with+the+uniform+and+accurate+cooking+of+whole+grains+for+Uncle+Tobys+breakfast+cereals.%0D%0A%0D%0A1.+Heat+satisfies+a+linear+conduction+equation+and+is+found+to+rapidly+penetrate+the+grain.%0D%0A%0D%0A2.+Moisture+satisfies+a+non-linear+diffusion+equation%2C+and+is+found+to+penetrate+the+grain+more+slowly+than+heat.+The+more+sophisticated+moisture+diffusion+model+is+solved+by+numerical+and+analytic+techniques+for+spherical+and+ellipsoidal+grains.%0D%0AA+vital+role+is+played+in+the+moisture+diffusion+model+by+the+concept+of+the+mean+action+time+for+wetting+a+grain.%0D%0AThese+first+two+models+are+used+to+determine+sensitivity+to+key+cooking+parameters%2C+and+to+calculate+the+degree+of+over-cook+in+the+existing+batch+steam+process.+Recommendations+are+made+for+improving+and+speeding+up+the+cooking+process.%0D%0AThe+last+two+models+are+modifications+of+the+nonlinear+moisture+penetration+model+2.+above.+The+results+of+these+improved+models+have+the+potential+to+provide+finer+adjustments+to+estimates+of+wetting+times.%0D%0A%0D%0A3.+A+cereal+grain+swells+significantly+during+wetting.+A+model+that+takes+this+into+account+is+developed+and+solved+approximately.%0D%0A%0D%0A4.+Another+wetting+model+describes+the+effect+of+the+gelatinisation+reaction%2C+slowing+moisture+penetration%2C+and+leading+to+a+sharp+front+entering+the+grain.+The+effect+of+gelatinisation+on+the+speed+of+moisture+penetration+is+expected+to+be+more+important+for+the+present+high-temperature+cooking+process%2C+than+when+soaking+a+grain+at+a+lower+temperature.+This+model+is+also+developed+and+solved+approximately.&rft.date=1996&rft.type=Study+Group+Report&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.language=en&rft.identifier=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F486%2F1%2FModelling-the-cooking-process-of-a-single-cereal-grain.pdf&rft.identifier=++McGowan%2C+P.+and+McGuiness%2C+M.++(1996)+Modelling+the+cooking+process+of+a+single+cereal+grain.++%5BStudy+Group+Report%5D+++++