Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/14601
Title: A heat and mass transfer model for bread baking: An investigation using numerical schemes
Authors: GIBIN GEORGE POWATHIL
Keywords: Bread baking, Heat and mass transfer, Finite difference method, Finite element method.
Issue Date: 3-May-2005
Source: GIBIN GEORGE POWATHIL (2005-05-03). A heat and mass transfer model for bread baking: An investigation using numerical schemes. ScholarBank@NUS Repository.
Abstract: Bread baking is the final step of bread making where a rough dough, under the influence of heat, is transferred in to an eatable, flavored bread. The baking is taken place in a temperature controlled oven. Production of bread with the required quality requires a carefully controlled baking process. The rate of heat application and the amount of heat supplied, the humidity level during baking and the time duration for baking all play a vital role on the quality of the final product. So the question "How to setup the correct parameters such as temperature to produce the top quality product", is a most important question in baking industry. In general, baking is a flow problem in which the simultaneous heat and mass transfer is involved. During baking the water content diffuses towards the surface and center, and as the temperature increases water evaporates to vapor and it diffuses to a cooler area. As the result, the vapor condenses backs into water. This evaporation - condensation system increases the heat transfer during baking. In this theses, this heat and mass transfer problem is analyzed for the models of different dimensions, and various numerical methods such as Finite Difference Scheme and Finite Element Scheme are used to validate the model. Finally an improved methodology for simulation of the same model is presented and it is also validated using the numerical schemes.
URI: http://scholarbank.nus.edu.sg/handle/10635/14601
Appears in Collections:Master's Theses (Open)

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