Research Article
Digital Modeling of Heat Transfer during the Baking Process
Table 2
The dough/bread properties, values, and descriptions for moisture loss in the COMSOL model.
| | Parameters | Value |
| | (°C) | 220 | | (°C) | 20 | | (kg m−3) | 380 | | (W m−2 K−1) | 24.1 | | (g mole−1) | 18 | | (kg/m3) | | | (kg/m3) | | | ((kg mos) (kg b/d)−1) | 0.42 | | (kg m−1 s−1) | | | hm (kg m−2 s−1) | | | D (m2 s−1) | | | (m s−1) | | | (m2 s−1) | 5 × 10−10 | | (J kg−1) | |
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