Application of FDM and FEM in solving the simultaneous heat and moisture transfer inside bread during baking

Author: Weibiao Zhou

Source: International Journal of Computational Fluid Dynamics, Volume 19, Number 1, January, 2005 , pp. 73-77(5)

Publisher: Taylor and Francis Ltd

Key:

- Free Content

- New Content

- Subscribed Content

- Free Trial Content

Abstract:

Heat and mass transfer inside bread during baking can be taken as a multiphase flow problem, involving heat, liquid water and water vapour. Among the various developed models, the one based on an evaporation-condensation mechanism well explains several unique phenomenal observations during baking, and is most promising. This paper presents the results of numerically solving the one-dimensional case of this simultaneous transfer model by applying finite difference methods (FDM) and finite element methods (FEM). In particular, various FDM and FEM schemes are applied and the sensitivity of the results to the changes within the parameters are studied. Changes in bread temperature and moisture are characterised by some critical values such as peak water level and dry-out time. Comparison between the results by FDM and FEM is made.

Keywords: Bread baking; Heat transfer; Moisture transfer; Finite difference method; Finite element method

Document Type: Research article

DOI: 10.1080/10618560412331286337

The full text electronic article is available for purchase. You will be able to download the full text electronic article after payment.

$45.29 plus tax Refund Policy