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