Modelling of baking processes
D. Flick1 denis.flick@agroparistech.fr; C. Doursat1; D. Grenier2; T. Lucas2 1 AgroParisTech, Paris, France2 Irstea, Rennes, France
Abstract
Baking involves many coupled phenomena occurring inside and outside the food product. This chapter examines how the food product can be described in terms of phases and components and how the heat, mass and momentum transfer can be modelled in a more or less simplified manner. The simplification assumptions mainly depend on the question to be answered. Two modelling examples are given. The conclusion focuses on trends and future challenges in the modelling of baking processes.
Keywords
Baking
Modelling
Bread
Cake
Oven
Heat transfer
Mass transfer
Deformation
5.1 Introduction ...
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