DEVELOPMENT AND SENSITIVITY ANALYSIS OF CFD-BASED BREAD BAKING MODEL
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43933331" target="_blank" >RIV/60461373:22330/25:43933331 - isvavai.cz</a>
Alternative codes found
RIV/68407700:21220/25:00387579 RIV/60461373:22340/25:43933331
Result on the web
<a href="http://dx.doi.org/10.14311/TPFM.2025.015" target="_blank" >http://dx.doi.org/10.14311/TPFM.2025.015</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.14311/TPFM.2025.015" target="_blank" >10.14311/TPFM.2025.015</a>
Alternative languages
Result language
angličtina
Original language name
DEVELOPMENT AND SENSITIVITY ANALYSIS OF CFD-BASED BREAD BAKING MODEL
Original language description
Bread baking stands as one of the earliest and most important industrial processes, wherein the dough undergoes complex chemical and physical transformations leading to the final product. Regarding process optimization, bakeries historically relied on the "cook and look" method because providing a proper physical description of the process is highly challenging. 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 delineate the fundamentals of design and implementation of the fully resolved CFD model of internal mass and heat transfer inside the bread. The external transfer limitations are employed using the external transfer coefficients. The model results are validated and cross-verified with existing literature, and the model sensitivity to the variations of the evaporation coefficient and solid heat conductivity is examined. Evaporation coefficient influences especially the total moisture content and the surface temperature, while the solid heat conductivity affects the center bread temperature significantly.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
—
OECD FORD branch
20402 - Chemical process engineering
Result continuities
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)
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Topical Problems of Fluid Mechanics 2025
ISBN
978-80-87012-05-5
ISSN
2336-5781
e-ISSN
—
Number of pages
8
Pages from-to
107-114
Publisher name
Ústav termomechaniky AV ČR, v.v.i.
Place of publication
Praha
Event location
Praha
Event date
Feb 12, 2025
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
001597458700015