Modeling Heat and Mass Transfer in Bread During Baking

V. Nicolas[1,2], J.P. Ploteau[1], P. Salagnac[2], P. Glouannec[1], V. Jury[3], and L. Boillereaux[3]
[1]Laboratoire d’Ingénierie des MATériaux de Bretagne – Equipe Thermique et Energétique, Université Européenne de Bretagne, Lorient Cedex, France
[2]Laboratoire d’Etudes des Phénomènes de Transfert et de l’Instantanéité : Agro-industrie et Bâtiment, Université de La Rochelle, La Rochelle Cedex, France
[3]Laboratoire de Génie des Procédés, Environnement, Agroalimentaire, ENITIAA, France

In this paper, we present a first model carried out with COMSOL Multiphysics to model bread baking, considering heat and mass transfer coupled with the phenomenon of swelling. This model predicts the pressures, temperatures and water contents evolutions in the dough for different energy requests. First results obtained are analyzed according to various physical parameters in order to better apprehend interactions between the various mechanisms in the porous matrix.

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