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Numerical Model for Predicting Heat and Mass Transfer Phenomena during Cake Baking R. Cutté 1 , P. Le Bideau 1 , P. Glouannec 1 and J.F. Le Page 2 1. Univ. Bretagne Sud, FRE CNRS 3744, IRDL,Lorient, France, 2. DPP, ADRIA Développement, Quimper, France Introduction The aim of this study is to provide a numerical model for predicting heat and mass transfers phenomena as well as the swelling encountered during the baking of cake contained in mold. Governing equations A transient twodimensional axisymmetric model is implemented to simulate temperatures, moisture contents distributions and cake swelling caused by the leavening agent, Temperatures in mold are also computed. In this approach, 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 CO 2 . Results Simulated results are compared to experimental data recorded during a typical baking stage. The studied product is baked for 18 min in an oven whose floor wall temperature is set at 175°C and top wall temperature is set at 195°C. Conclusions • The implemented model predicts temperatures, moisture contents fields and global deformation. • Differences between simulated and observed data are noted. • Mass transport properties (notably, mass diffusion coefficients) must be more precisely known. • Other mechanical constitutive laws will be tested. Temperature and normalized moisture fields at intermediate and final time Physical phenomena during baking stage Governing equations and coupling Acknowledgements This project is supported by the “Région Bretagne” and Valorial. • Comsol Multiphysics 5.2 • Structural Mechanics Module • 714 mapped and triangular elements • ALE formulation Geometry & Model implementation Initial meshing Comparison Simulation / Experience: Temperature and average normalized moisture content Final deformed meshing and real geometry Excerpt from the Proceedings of the 2016 COMSOL Conference in Munich

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Page 1: Numerical Model for Predicting Heat and Mass Transfer ... bideau_poster.pdf · Numerical Model for Predicting Heat and Mass Transfer Phenomena during Cake Baking R. Cutté1, P. Le

Numerical Model for Predicting Heat and Mass Transfer Phenomena during Cake BakingR. Cutté1, P. Le Bideau1, P. Glouannec1 and J.F. Le Page21. Univ. Bretagne Sud, FRE CNRS 3744, IRDL,Lorient, France,

2. DPP, ADRIA Développement, Quimper, France

IntroductionThe aim of this study is to provide a numerical model forpredicting heat and mass transfers phenomena as well as theswelling encountered during the baking of cake contained inmold.

Governing equationsA transient two-dimensional axisymmetric model isimplemented to simulate temperatures, moisture contentsdistributions and cake swelling caused by the leavening agent,Temperatures in mold are also computed. In this approach, themedium is assumed to be a deformable porous mediumcontaining three phases: solid (dough), liquid (water) and gas.Gas phase includes two species, water and CO2.

ResultsSimulated results are compared to experimental datarecorded during a typical baking stage. The studiedproduct is baked for 18 min in an oven whose floor walltemperature is set at 175°C and top wall temperature isset at 195°C.

Conclusions• The implemented model predicts temperatures,

moisture contents fields and global deformation.• Differences between simulated and observed data

are noted.• Mass transport properties (notably, mass diffusion

coefficients) must be more precisely known.• Other mechanical constitutive laws will be tested.

Temperature and normalized moisture fields at intermediate and final time

Physical phenomena during baking stage

Governing equations and coupling

AcknowledgementsThis project is supported by the “Région Bretagne” andValorial.

• Comsol Multiphysics 5.2• Structural Mechanics Module• 714 mapped and triangularelements

• ALE formulation

Geometry & Model implementation

Initial meshing