MODELING HEAT AND MASS-TRANSFER IN BAND OVEN BISCUIT BAKING

A steady state mathematical model which describes a natural gas indire ct fired baking tunnel-oven is presented. Heat and mass transfer were studied. Individual heat transfer modes taken into account were radiat ion, convection and conduction. It was assumed that the baking chamber was homogeneous between roof and base. A homogeneous moisture and tem perature distribution was assumed for the biscuit. The flow of air ins ide the oven and the drying of the biscuit were studied. A water activ ity model at high temperature was used. The model simulations provide spatial distributions of temperature and moisture of the biscuit, and temperature and hygrometry of the air. Experiments were performed at d ifferent baking conditions. Data were compared with numerical results. Good agreement was obtained between the experimental results and the model predictions.