Numerical Model for Predicting Heat and Mass Transfer Phenomena during Cake Baking

P. Le Bideau [1], R. Cutté [1], P. Glouannec [1], J. F. Le Page [2]
[1] Univ. Bretagne Sud, FRE CNRS 3744, IRDL, F-56100 Lorient, France
[2] DPP, ADRIA Développement, Quimper, France
发布日期 2016

A transient two-dimensional axisymmetric model is implemented in COMSOL Multiphysics® software to simulate temperatures, moisture contents distributions and cake swelling during the baking of cake contained in mold. The medium is assumed to be a deformable porous medium containing three phases: solid (dough), liquid (water) and gas. Gas phase includes two species, water and carbon dioxide. The problem consists in solving a system of five coupled partial derivative equations. The state variables are the temperature , the moisture content , the total gas pressure, the porosity and the displacement. The swelling of dough caused by the increase of total gas pressure is predicted by a viscoelastic model.