Development of the mathematical model of the electric resistance baking process
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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.