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

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.