Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review

摘要: Computational fluid dynamics (CFD) modeling of entire bread baking process is very complicated due to involvement simultaneous physiochemical and biological transformations. Bread a fickle where composition, structure, physical properties change during the process. CFD finds its application in such complex processes. This paper provides basics modeling, different radiation models used for heating electrical ovens, along with predictions temperature, starch gelatinization, browning index. In addition, some recent approaches numerical are highlighted. Moreover, current limitations, developments, future applications discussed detail.