Topical Problems of Fluid Mechanics


Institute of Thermomechanics AS CR, v.v.i.	CTU in Prague Faculty of Mech. Engineering Dept. Tech. Mathematics	MIO Université du Sud Toulon Var - AMU - CNRS - IRD	Czech Pilot centre ERCOFTAC

Development and Sensitivity Analysis of CFD-Based Bread Baking Model
Hlavatý T., Rýc J., Isoz M., Sluková M., Moucha T.
Abstract:
Bread baking stands as one of the earliest and most important industrial processes, wherein the dough undergoes complex chemical and physical transformations leading to the final product. Regarding process optimization, bakeries historically relied on the ”cook and look” method because providing a proper physical description of the process is highly challenging. 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 delineate the fundamentals of design and implementation of the fully resolved CFD model of internal mass and heat transfer inside the bread. The external transfer limitations are employed using the external transfer coefficients. The model results are validated and cross-verified with existing literature, and the model sensitivity to the variations of the evaporation coefficient and solid heat conductivity is examined. Evaporation coefficient influences especially the total moisture content and the surface temperature, while the solid heat conductivity affects the center bread temperature significantly.
Keywords:
CFD, bread baking, OpenFOAM

Fulltext: PDF DOI: https://doi.org/10.14311/TPFM.2025.015

In Proceedings Topical Problems of Fluid Mechanics 2025, Prague, 2025, Edited by David Šimurda and Tomáš Bodnár, pp. 107 ISBN 978-80-87012-05-5 (Print) ISSN 2336-5781 (Print)