Estimation of thermal conductivity of sandwich bread using an inverse method

Nowadays, study of processes is being performed using computer simulations. The parameters of the models used have to be determined either using experiments or using identification methods called inverse methods. The aim of this article is to present an inverse method to determine the thermal conductivity of sandwich bread by recording the temperature during the convection cooling process. Seven sandwich-bread-cooling experiments were performed, in natural or forced convection, to estimate the variation in thermal conductivity with temperature and local water content. Sensitivity studies show that to obtain reliable results, the temperature probe has to be placed in center and the data on specific heat has to be precise. The estimated thermal conductivity is given as a temperature and local water content polynomial.