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Study on Moisture Phase Changes in Bread Baking Using a Coupling Model
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DOI：10.3390/foods14091649.png)
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Abstract
En 中文
Moisture phase change (MPC), a key process in bread baking, significantly impacts heat and mass transfer, as confirmed by experiments. However, existing models poorly characterize this phenomenon, and its quantitative impact on baking needs systematic study. This research develops a coupled multiphase model for heat and mass transfer with large deformation, employing both equilibrium and nonequilibrium approaches to describe MPC in closed and open pores, respectively. Experimentally calibrated pore-opening functions and viscosity variations revealed that pore-opening primarily occurs at 71-81 degrees C, whereas dough solidification occurs at 50-110 degrees C. Model-based analysis indicates that in closed pores, evaporation-diffusion-condensation is the primary mode of moisture transport and heat transfer with contributing approximately 60% of the total effective thermal conductivity, and when pores open, water vapor evaporates or condenses on pore walls, forming an 'evaporation front' and 'condensation front'. The content of liquid water increases at the 'condensation front' and decreases at the 'evaporation front'. Bread deformation is predominantly governed by pressure differentials between closed pores and the ambient environment, with the partial pressure of water vapor emerging as the principal driver because its average content exceeds 70% within closed pores. These findings demonstrate that MPC governs heat and mass transfer and deformation during bread baking.
Keywords:
bread baking
moisture phase change
heat and mass transfer
large deformation
coupled model