Modelling heat and mass transfer during the continuous baking of biscuits Original Research Article

A steady-state mathematical model to calculate heat and mass transfers during the baking of thin cereal products (biscuit type) in a continuous, indirect, gas-fired oven, is presented. The basic principles and equations of the model are discussed. The temperature and composition of the baking atmosphere and biscuit on a transversal oven section are assumed to be uniform. The model takes account of heat transfer by radiation, convection and conduction as well as product–water phase change. For mass balances, the model takes account of the possible condensation of steam from baking atmosphere to product surface and product drying. An experimental study performed on a continuous, indirect, gas-fired, pilot plant oven for biscuit baking was used to validate the model, and good agreement was obtained between predicted and measured values.