Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction

The numerical evolutions of different variables are compared to measured data: temperature (product and hearth), mass loss, local moisture content, total volume and gas pressure in the dough. A sensitivity analysis is performed to understand the impact of carbon dioxide generation and heat transfer on the process. Finally, the simulated energy required during baking is evaluated, observing direct conduction with the hearth, and the impact of the transfer of convective and radiative heat.