Bread baking as a moving boundary problem. Part 1: Mathematical modelling

Purlis, Emmanuel et al · Elsevier · 2009

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Author / responsible party

Purlis, Emmanuel et al

Publisher

Elsevier

Year

2009

ISSN

0260-8774

ISSN

0260-8774

Language

English

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A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous heat and mass transfer occurring during the process. The evaporation-condensation mechanism is responsible for the rapid heating of the porous matrix and takes place either in a closed (dough) or open (crumb) structure. The existence of a moving evaporation front inside bread, which is a determining step of baking, is incorporated in a model applying a moving boundary formulation with equivalent thermophysical properties. The approach proposed here can be extended to other similar processes such as baking of other products (e.g. biscuit, cake), high-temperature drying, cooking and roasting. Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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APA 7

Purlis, E. E. A. (2009). Bread baking as a moving boundary problem. Part 1: Mathematical modelling. http://hdl.handle.net/11336/155153

MLA

Purlis, Emmanuel et al. "Bread baking as a moving boundary problem. Part 1: Mathematical modelling." 2009. http://hdl.handle.net/11336/155153.

Chicago

Purlis, Emmanuel et al. 2009. "Bread baking as a moving boundary problem. Part 1: Mathematical modelling.". http://hdl.handle.net/11336/155153.

Harvard

Purlis, E. E. A. 2009, Bread baking as a moving boundary problem. Part 1: Mathematical modelling, Elsevier, available at: http://hdl.handle.net/11336/155153 [Accessed 6 Aug. 2026].

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Title: Bread baking as a moving boundary problem. Part 1: Mathematical modelling

Author / contributors: Purlis, Emmanuel et al

Publisher: Elsevier

Publication year: 2009

ISSN: 0260-8774

ISSN: 0260-8774

Language: English

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SIMULTANEOUS HEAT AND MASS TRANSFER; PHASE CHANGE; STEFAN PROBLEM; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2