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MARCH 2012 (published: 01.03.2012)
Number 1(13)
Home > Issue > Mathematical modeling of the bakery products cooling process
Danin V.B., Pastukhov A.S.
This article considers the influence of boundary conditions on the heat transfer from the surface of freshly baked loaf of bread by convection, radiation and evaporation during the cooling it after it is taken out from the oven. Have been studied the relative influence of these phenomena. And a two-dimensional model simulating heat and mass exchange processes during the cooling of baked goods have been developed. Studies have shown that heat transfer due to evaporation plays a minor role in comparison with heat transfer due to radiant heat transfer
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Keywords: cooling of bread, heat transfer, mass transfer, mathematical modeling
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.6
Mathematical modeling of the bakery products cooling process
This article considers the influence of boundary conditions on the heat transfer from the surface of freshly baked loaf of bread by convection, radiation and evaporation during the cooling it after it is taken out from the oven. Have been studied the relative influence of these phenomena. And a two-dimensional model simulating heat and mass exchange processes during the cooling of baked goods have been developed. Studies have shown that heat transfer due to evaporation plays a minor role in comparison with heat transfer due to radiant heat transfer
Read the full article
Keywords: cooling of bread, heat transfer, mass transfer, mathematical modeling
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License