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IDENTIFICATION OF HEAT AND MASS TRANSFER PROCESSES IN BREAD DURING BAKING

ABSTRACT
A mathematical model representing temperature and moisture content in bread during baking is developed. The model employs the coupled partial differential equations proposed by Luikov. Dependences of mass and thermal properties of dough on temperature and moisture content are included in the model. Resulting system of non-linear partial differential equations in time and one space dimension is reduced to algebraic system by applying a finite difference numerical method. A numerical solution of the model equations is obtained and simultaneous heat and moisture transfer in dough during baking is predicted. The changes of temperature and moisture content during the time of the process are graphically presented and commented.
KEYWORDS
PAPER SUBMITTED: 2005-03-10
PAPER REVISED: 2005-07-17
PAPER ACCEPTED: 2005-08-18
DOI REFERENCE: https://doi.org/10.2298/TSCI0502073Z
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2005, VOLUME 9, ISSUE 2, PAGES [73 - 86]
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© 2019 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence