The influence of heat transfer coefficient on moisture evaporation rate during the cooling of fresh baked white pan bread
ITMO University, Institute of Refrigeration and Biotechnologies, Department of Technological Machines and Equipment, St. Lomonosova 9, RU 191002 St. Petersburg, Russia; e-mail: email@example.com
Cooling rate is a very critical parameter. Low cooling rates can limit production capacity in a bakery, while higher cooling rates can lead to a higher moisture evaporation rate and result in the greater weight loss of the product. The principal objective of this work is to study the effect of heat transfer coefficients on heat and mass transfer processes, which take place in freshly baked white pan bread during its cooling.
The model of bread cooling process is built based on experimental results, Fourier’s second law for heat transfer and Fick’s second law for mass transfer. The new model allows studying what influence the heat transfer coefficient has on the cooling rate. Several dependencies are revealed and discussed in this article. Several pieces of advice for developing an air distribution system are also provided.