Moisture Transport and Diffusive Instability During Bread Baking

DOI10.1137/060653329MaRDI QIDQ5451636zbMATH OpenOpenAlexFDO

Authors

Publication date 27 March 2008

Published in SIAM Journal on Applied Mathematics (Search for Journal in Brave)

Full work available at URL https://doi.org/10.1137/060653329

zbMATH Keywords

diffusive instabilityfinite difference methodlinear stability analysisreaction-diffusion equationheat and mass transferphase changemultiphase modeling

Mathematics Subject Classification ID

Finite difference methods applied to problems in fluid mechanics (76M20) Reaction-diffusion equations (35K57) Finite difference methods for initial value and initial-boundary value problems involving PDEs (65M06) Stability and convergence of numerical methods for initial value and initial-boundary value problems involving PDEs (65M12) Diffusion (76R50) Other free boundary flows; Hele-Shaw flows (76D27) Multiphase and multicomponent flows (76T99)

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Cited in

(9)

• Finite difference methods for a nonlinear and strongly coupled heat and moisture transport system in textile materials
• Asymptotic analysis of a multiphase drying model motivated by coffee bean roasting
• A sweating model for the internal ventilation of a motorcycle helmet
• Application of FDM and FEM in solving the simultaneous heat and moisture transfer inside bread during baking
• Equivalent Formulations of the Oxygen Depletion Problem, Other Implicit Moving Boundary Value Problems, and Implications for Numerical Approximation
• Heat and sweat transport through clothing assemblies with phase changes, condensation/evaporation and absorption
• NMR data analysis of water mobility in wheat flour dough: a computational approach
• Heat and sweat transport in fibrous media with radiation
• Crust density in bread baking: mathematical modelling and numerical solutions

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