A mathematical model of baking was set up and validated experimentally. The model describes heat and mass transport phenomena during baking of a cylindrical bread sample. The model was solved by finite difference numerical method. The model is based on the hypothesis described in a previous work (Zanoni, B., Peri, C. & Pierucci, S. (1993). J. Food Eng., 19, 383-98), that the variation in temperature and moisture of bread during baking is determined by the formation of an evaporation front at 100°C. The progressive advancing of the evaporation front towards the inside of the product determines different conditions of heat and mass transport in a crust and crumb portion. The validation shows that the model correctly simulates heat and mass transfer during baking. © 1994.
Study of the bread baking process - II. Mathematical modelling
PIERUCCI, SAURO;
1994-01-01
Abstract
A mathematical model of baking was set up and validated experimentally. The model describes heat and mass transport phenomena during baking of a cylindrical bread sample. The model was solved by finite difference numerical method. The model is based on the hypothesis described in a previous work (Zanoni, B., Peri, C. & Pierucci, S. (1993). J. Food Eng., 19, 383-98), that the variation in temperature and moisture of bread during baking is determined by the formation of an evaporation front at 100°C. The progressive advancing of the evaporation front towards the inside of the product determines different conditions of heat and mass transport in a crust and crumb portion. The validation shows that the model correctly simulates heat and mass transfer during baking. © 1994.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
