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Modelling of Coupled Mass and Heat Transfer and Expansion during Baking of Bread in a Mould

Modélisation du couplage du transport de matière, d'énergie et de l'expansion d'un pain cuit en moule

D. Grenier
T. Lucas
D. Flick

Résumé

High temperatures during bread baking deteriorates the mould. Numerical tools are used to find new processes of baking to preserve mould and bread quality.
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Dates et versions

hal-02601975 , version 1 (16-05-2020)

Identifiants

Citer

V. Nicolas, Christophe C. Doursat, D. Grenier, T. Lucas, D. Flick. Modelling of Coupled Mass and Heat Transfer and Expansion during Baking of Bread in a Mould. Comsol Conference 2013, Oct 2015, Rotterdam, Netherlands. 2013. ⟨hal-02601975⟩
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