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Title: Moisture transport and diffusive instability during bread baking
Authors: Huang, H.
Lin, P. 
Zhou, W. 
Keywords: Diffusive instability
Finite difference method
Heat and mass transfer
Linear stability analysis
Multiphase modeling
Phase change
Reaction-diffusion equation
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.
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
ISSN: 00361399
DOI: 10.1137/060653329
Appears in Collections:Staff Publications

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