A mathematical model representing temperature and moisture content in bread during baking is developed. The model employs the coupled partial differential equations proposed by Luikov. Dependences of mass and thermal properties of dough on temperature and moisture content are included in the model. Resulting system of non-linear partial differential equations in time and one space dimension is reduced to algebraic system by applying a finite difference numerical method. A numerical solution of the model equations is obtained and simultaneous heat and moisture transfer in dough during baking is predicted. The changes of temperature and moisture content during the time of the process are graphically presented and commented.

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