DEVELOPMENT AND SENSITIVITY ANALYSIS OF CFD-BASED BREAD BAKING MODEL

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/68407700:21220/25:00387579 RIV/60461373:22340/25:43933331

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

DEVELOPMENT AND SENSITIVITY ANALYSIS OF CFD-BASED BREAD BAKING MODEL

Popis výsledku v původním jazyce

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 &quot;cook and look&quot; 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.

Název v anglickém jazyce

DEVELOPMENT AND SENSITIVITY ANALYSIS OF CFD-BASED BREAD BAKING MODEL

Popis výsledku anglicky

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 &quot;cook and look&quot; 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.

Druh

D - Stať ve sborníku

CEP obor

—

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

2025

Kód důvěrnosti údajů

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

Název statě ve sborníku

Topical Problems of Fluid Mechanics 2025

ISBN

978-80-87012-05-5

ISSN

2336-5781

e-ISSN

—

Počet stran výsledku

8

Strana od-do

107-114

Název nakladatele

Ústav termomechaniky AV ČR, v.v.i.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

12. 2. 2025

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

001597458700015