Mathematical modeling of the bakery products cooling process
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This article considers the influence of boundary conditions on the heat transfer from the surface of freshly baked loaf of bread by convection, radiation and evaporation during the cooling it after it is taken out from the oven. Have been studied the relative influence of these phenomena. And a two-dimensional model simulating heat and mass exchange processes during the cooling of baked goods have been developed. Studies have shown that heat transfer due to evaporation plays a minor role in comparison with heat transfer due to radiant heat transfer
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