Digital Modeling of Heat Transfer during the Baking Process

Table 3

Baking properties and its initial conditions, radiation effect on dough/bread with conductivity during the temperature varying and using COMSOL model.

/W m^-1 k^-1	/kg m^-3	/J kg^-1 K^-1	/K	/W m^-2
3.17	380	1941	293.15	707.918

Table 3 is reproduced from vorgelegt von, Evaluation and improvement of energy management in industrial banking ovens in 2019 (under the Creative Commons Attribution License/Creative Commons BY 4.0).