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Modelling of post baking bread chilling.

Author(s) : MONTEAU J. Y., GRENIER A., LE BAIL A., et al.

Summary

The study concerns post baking chilling of bread. Chilling was achieved in a cabinet with controlled relative humidity and temperature. Temperature evolution was logged during bread chilling. Humidity profile was measured at the end of chilling. A Ball model was used to estimate the cooling rate. The analysis showed that two heat transfer regimes were occurring: rapid chilling at the beginning followed by slower chilling. A 2D finite differences model was established to model coupled heat and mass diffusion in the bread. Boundary conditions took into account convective, radiative and evaporative heat flux. Thermophysical properties were evaluated either from literature data or from specific measurements. The model showed satisfactory agreement with experiment. Nevertheless, the thermal conductivity of the crumb needed adjustment to take into account heat transfer by evaporation and condensation in the crumb. A temperature-dependent thermal conductivity expression was proposed.

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Pages: 2001-1

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Details

  • Original title: Modelling of post baking bread chilling.
  • Record ID : 2005-1382
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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