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

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Abstract

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

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Acknowledgments

We wish to acknowledge the Department of Science and Technology (DST), Government of India, and CSIR through Network project (NWP 02) for the financial support for this work.

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Authors and Affiliations

  1. Human Resource Development, Central Food Technological Research Institute, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    N. Chhanwal, A. Tank & C. Anandharamakrishnan

  2. Food Engineering, Central Food Technological Research Institute, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    K. S. M. S. Raghavarao

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  1. N. Chhanwal
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  2. A. Tank
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  3. K. S. M. S. Raghavarao
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  4. C. Anandharamakrishnan
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Correspondence to C. Anandharamakrishnan.

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Chhanwal, N., Tank, A., Raghavarao, K.S.M.S. et al. Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food Bioprocess Technol 5, 1157–1172 (2012). https://doi.org/10.1007/s11947-012-0804-y

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