Development of the mathematical model of the electric resistance baking process
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Kuupäev
2021
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Abstrakt
The work is dedicated to the development of the mathematical model of the electric
resistance baking process for the purpose of predicting temperature changes during baking of
dough pieces of arbitrary sizes. The equation for the non-stationary thermal regime of a body
with an internal heat source was used with a number of assumptions. The dynamics of the dough
temperature changes was determined by numerical solution of the equation in Comsol
Multiphysics.
Due to the complexity of the dough baking process and the impossibility of solving the equation
by analytical method only, a number of values included in the energy balance of ER baking were
determined experimentally. A dough piece with dimensions of 100×50×80 mm was baked during
the experiment. After the adjustment, the adequacy of the model was checked by comparing the
data on the dough temperature changes during baking dough pieces of the same recipe, but of
different sizes (150×49×80, 80×62×80, and 65×75×80). Statistical analysis using Fisher's
criterion confirmed the adequacy of the model.
Kirjeldus
Received: March 23rd, 2021 ; Accepted: May 25th, 2021 ; Published: June 16th, 2021 ; Correspondence: kulishov.b@list.ru
Märksõnad
bread, electric resistance baking, mathematical modeling, articles