Have a personal or library account? Click to login
Modelling and simulation of bread leavening to monitor energy consumption in industrial processes Cover

Modelling and simulation of bread leavening to monitor energy consumption in industrial processes

Open Access
|Jun 2025

References

  1. J. Paton, Z. Khatir, H. Thompson, N. Kapur, and V. Toropov, Thermal energy management in the bread baking industry using a system modelling approach, Applied Thermal Engineering, vol. 53, issue 2, pp. 340–347, 2013.
  2. M. Al-Nasser, I. Fayssal, and F. Moukalled, Numerical simulation of bread baking in a convection oven, Applied Thermal Engineering, vol. 184, p. 116252, 2021.
  3. F. H. Pask, J. Sadhukhan, P. Lake, S. McKenna, E. B. Perez, and A. Yang, Systematic approach to optimize industrial ovens for energy saving, 21st International Congress of Chemical and Process Engineering, CHISA 2014 and 17th Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2014, vol. 4, no. 1, p. 2252, 2014.
  4. E. Purlis, Bread baking: Technological considerations based on process modelling and simulation, Journal of Food Engineering, vol. 103, issue 1, pp. 92–102, 2011.
  5. E. Purlis, Baking process design based on modelling and simulation: Towards optimization of bread baking, Food Control, vol. 27, issue 1, pp. 45–52, 2012.
  6. B. Zanoni, C. Peri, and S. Pierucci, A study of the bread-baking process. I: A phenomenological model, Journal of Food Engineering, vol. 19, issue 4, pp. 389–398, 1993.
  7. S. R. Ravula, D. Arepally, and A. K. Datta, Estimation of the energy requirement of bread during baking by inverse heat transfer method, Journal of Thermal Analysis and Calorimetry, vol. 148, issue 23, pp. 13297–13311, 2023.
  8. J. Zhang and A. K. Datta, Mathematical modeling of bread baking process, Journal of Food Engineering, vol. 75, issue 1, pp. 78–89, 2006.
  9. A. Romano, G. Toraldo, S. Cavella, and P. Masi, Description of leavening of bread dough with mathematical modelling, Journal of Food Engineering, vol. 83, issue 2, pp. 142–148, 2007.
  10. P. P. Packkia-Doss, S. Chevallier, A. Pare, and A. Le-Bail, Effect of supplementation of wheat bran on dough aeration and final bread volume, Journal of Food Engineering, vol. 252, pp. 28–35, 2019.
  11. E. Chiotellis and G. M. Campbell, Proving of bread dough II: Measurement of gas production and retention, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, vol. 81, issue 3, pp. 207–216, 2003.
  12. B. de Cindio and S. Correra, Mathematical modelling of leavened cereal goods, Journal of Food Engineering, vol. 24, issue 3, pp. 379–403, 1995.
  13. P. Shah, G. M. Campbell, S. L. Mckee, and C. D. Rielly, Proving of bread dough: Modelling the growth of individual bubbles, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, vol. 76, issue 2, pp. 73–79, 1998.
  14. L. Rinaldi, E. Chinellato, P. Martin, and F. Marcuzzi, Exploiting Scientific Machine Learning on Embedded Digital Twins, in Emerging Technologies in Computational Sciences for Industry, Sustainability and Innovation – Math to Product, ed. by M. Giacomini, S. Perotto, and G. Rozza, vol. 146 of Lecture Notes in Computational Science and Engineering, Cham: Springer, 2025.
  15. C. Krupitzer, T. Noack, and C. Borsum, Digital food twins combining data science and food science: system model, applications, and challenges, Processes, vol. 10, no. 9, p. 1781, 2022.
  16. F. Erdogdu, Mathematical modeling of food thermal processing: Current and future challenges, Current Opinion in Food Science, vol. 51, p. 101042, 2023.
  17. M. Kannapinn, M. K. Pham, and M. Schäfer, Physics-based digital twins for autonomous thermal food processing: Efficient, non-intrusive reduced-order modeling, Innovative Food Science & Emerging Technologies, vol. 81, p. 103143, 2022.
  18. P. Verboven, T. Defraeye, A. K. Datta, and B. Nicolai, Digital twins of food process operations: the next step for food process models?, Current Opinion in Food Science, vol. 35, pp. 79–87, 2020.
  19. M. E. Gurtin, An introduction to Continuum Mechanics, vol. 158 of Mathematics in Science and Engineering, New York: Academic Press, 1981.
  20. A. Quarteroni, Numerical Models for Differential Problems, 2nd edition, vol. 8 of Modeling, Simulation and Applications, Milano: Springer, 2014.
  21. S. Chevallier, R. Zúñiga, and A. Le-Bail, Assessment of bread dough expansion during fermentation, Food and Bioprocess Technology, vol. 5, issue 2, pp. 609–617, 2012.
  22. M. Stanke, V. Zettel, S. Schütze, and B. Hitzmann, Measurement and mathematical modeling of the relative volume of wheat dough during proofing, Journal of Food Engineering, vol. 131, pp. 58–64, 2014.
  23. E. Chinellato, F. Marcuzzi, and S. Pierobon, Physics-Aware Soft Sensors for Embedded Digital Twins, in Proceedings of Ninth International Congress on Information and Communication Technology, ed. by X.-S. Yang, S. Sherratt, N. Dey, and Joshi A., vol. 1013 of Lecture Notes in Networks and Systems, Singapore: Springer, 2024, pp. 417–427.
Language: English
Page range: 41 - 61
Submitted on: Jun 28, 2024
Accepted on: May 4, 2025
Published on: Jun 3, 2025
Published by: Italian Society for Applied and Industrial Mathemathics
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2025 Laura Rinaldi, Giulio G. Giusteri, published by Italian Society for Applied and Industrial Mathemathics
This work is licensed under the Creative Commons Attribution 4.0 License.