Heat and mass transfer during baking

Abstract

The present chapter is dedicated to review the heat and mass transfer processes occurring during baking operation. According to previous definitions, the perspective of the analysis is experimental or phenomenological. The preceding chapters about principles of transport phenomena and properties provide the framework for discussion. The objective of this part is to present a scientific background to comprehend the subsequent contents of the book, i.e. baking equipment, physical and chemical changes in the product, and mathematical modelling of the baking process. In this sense, the general hypothesis is that development of knowledge about the underlying physics of unit operations and processes is essential to understand the consequences of the variation of operating conditions on the characteristics of the final product and process parameters such as energy consumption.