Initial steps towards computer-aided optimization of bread baking process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930914" target="_blank" >RIV/60461373:22330/24:43930914 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/24:43930914
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Initial steps towards computer-aided optimization of bread baking process
Original language description
During bread baking, one of the oldest and most important industrial processes, dough undergoes complex chemical and physical transformations, such as starch gelatinization, moisture evaporation, or volume expansion accompanied by the formation of pores. Simulating the baking process requires a complex multiphysical model taking into account momentum and mass transport, as well as bread deformations. Furthermore, meeting standardized quality metrics such as texture, moisture content, and color adds complexity to model development. Our ultimate and long-term goal is to provide a methodology to optimize the energy consumption of the industrial bread-baking process. In this contribution, we will present the fundamentals of design and implementation of the initial fully resolved CFD model for heat, and mass transfer inside the bread coupled with the deformation model validated on the available experimental data.
Czech name
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Czech description
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Project
<a href="/en/project/QL24010110" target="_blank" >QL24010110: Reducing energy consumption in baking bread by optimizing the temperature regime using numerical models, correlations and artificial intelligence</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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