Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation

• Published in: Journal of food engineering Vol. 91; no. 3; pp. 434 - 442
• Main Authors: Purlis, Emmanuel, Salvadori, Viviana O.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.2009; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Baking; Biological and medical sciences; breadmaking; breads; Cereal and baking product industries; diffusivity; dough; evaporation; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; heat transfer; heat transfer coefficient; mass transfer; Mathematical modelling; mathematical models; physical properties; relative humidity; specific heat; Stefan problem; temperature; thermal conductivity; thermal diffusivity; thermal properties; Thermophysical properties; water activity; water content; Mathematical modelling; Stefan problem; Thermophysical properties; Baking; Validation; Bakery product; Cereal product; Numerical simulation; Models; Bread
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.09.038

A simultaneous heat and mass transfer model proposed to describe the bread baking process is validated. The mathematical model is based on a moving boundary problem formulation with equivalent thermophysical properties and includes the moving evaporation front, the evaporation–condensation mechanism and the development of the crust observed during bread baking. The problem is solved over an irregular three-dimensional geometry using the finite element method. Variation in temperature and water content of bread during baking is predicted with high accuracy by the model. Parameter estimation procedure and sensitivity analysis are performed for some thermophysical properties. The proposed formulation and analysis can be applied for other bakery products as well as for similar food engineering applications.