0602904 - ÚT 2025 eng A - Abstract
Hlavatý, Tomáš - Isoz, Martin - Kovárnová, Anna - Moucha, T. - Sluková, M.
Initial steps towards computer-aided optimization of bread baking process.
[COMPUTATIONAL MECHANICS 2024 conference with international participation /39./. Hotel Srní, 04.11.2024-06.11.2024]
Method of presentation: Přednáška
Institutional support: RVO:61388998
Keywords : bread baking * computational fluid dynamics * OpenFOAM
OECD category: Chemical process engineering

During bread baking, one of the oldest and most important industrial processes, dough undergoes complex chemical and physical transformations, such as starch gelatinization, moisture evaporation, or volume expansion accompanied by the formation of pores. Simulating the baking process requires a complex multiphysical model taking into account momentum and mass transport, as well as bread deformations. Furthermore, meeting standardized quality metrics such as texture, moisture content, and color adds complexity to model development. 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 will present the fundamentals of design and implementation of the initial fully resolved CFD model for heat, and mass transfer inside the bread coupled with the deformation model validated on the available experimental data.
Permanent Link: https://hdl.handle.net/11104/0361346