Initial steps towards computer-aided optimization of bread baking process

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22340/24:43930914

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Initial steps towards computer-aided optimization of bread baking process

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Initial steps towards computer-aided optimization of bread baking process

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

20402 - Chemical process engineering

Projekt

<a href="/cs/project/QL24010110" target="_blank" >QL24010110: Úspora spotřeby energie při pečení chleba pomocí optimalizace teplotního režimu s využitím numerických modelů, korelací a umělé inteligence</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů