Identification of Heat and Mass Transfer Processes in Bread during Baking

A math e mat i cal model rep re sent ing tem per a ture and mois ture con tent in bread dur ing bak ing is de vel oped. The model em ploys the cou pled par tial dif fer en tial equa tions pro posed by Luikov. Dependences of mass and ther mal prop er ties of dough on tem per a ture and mois ture con tent are in cluded in the model. Re sult ing sys tem of non-lin ear par tial dif fer en tial equa tions in time and one space di men sion is re duced to al ge braic sys tem by ap ply ing a fi nite dif fer ence nu mer i cal method. A nu mer i cal so lu tion of the model equa tions is ob tained and si mul ta neous heat and mois ture trans fer in dough dur ing bak ing is pre dicted. The changes of tem per a ture and mois ture con tent dur ing the time of the pro cess are graph i cally pre sented and com mented.