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|Title:||Moisture transport and diffusive instability during bread baking||Authors:||Huang, H.
Finite difference method
Heat and mass transfer
Linear stability analysis
|Issue Date:||2007||Citation:||Huang, H., Lin, P., Zhou, W. (2007). Moisture transport and diffusive instability during bread baking. SIAM Journal on Applied Mathematics 68 (1) : 222-238. ScholarBank@NUS Repository. https://doi.org/10.1137/060653329||Abstract:||In this paper we study multiphase models for simultaneous heat and mass transfer processes during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with an instantaneous phase change model used in the literature. We propose a reaction-diffusion model based on the Hertz-Knudsen equation, where phase change is not instantaneous but determined by an evaporation/condensation rate. A splitting scheme is designed for the reaction-diffusion model so that a link between these two models can be established and the nonintuitive numerical instability associated with the instantaneous phase change model can be identified and eliminated. The evaporation/condensation rate is estimated by comparing results of the reaction-diffusion model with experimental observations reported in the literature. For evaporation/condensation rate beyond the estimated value, oscillatory solution with multiple regions of dry and two-phase zones is observed. We show that these are caused by an instability intrinsic to the model (which we call diffusive instability) using linear stability analysis and numerical tests. © 2007 Society for Industrial and Applied Mathematics.||Source Title:||SIAM Journal on Applied Mathematics||URI:||http://scholarbank.nus.edu.sg/handle/10635/76578||ISSN:||00361399||DOI:||10.1137/060653329|
|Appears in Collections:||Staff Publications|
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