Veröffentlichungen und Präsentationen

Bread is a food product which various complex physico-chemical phenomena occur during the cooking process. Thus, phenomena of heat and mass transfer are coupled to the deformation. In addition, bread is a multiphase product (solid, liquid and vapor) and composed of various components (dry matter, water, air and carbon dioxide). A 2D model is developed with COMSOL Multiphysics® 4.3b witch simulate 30 minutes baking. The calculated states variables are liquid water, liquid carbon dioxide and dry air contents, solid volume fraction, temperature and the velocity field witch appear in PDE system. The algebraic differential equations system use a moving mesh ALE. The next step of this study is to use the model to explore new heating modes (low temperature baking).