Use of Mathematical Modelling of Dough Biscuits Baking Behaviour

Biscuit quality is affected in a significant way by process conditions that should be properly tuned, according to adopted raw materials, in order to guarantee a standard final product with the expected properties. The type of mathematical model deals with the properties and simulation of the transport phenomena in the fluid phase inside the oven and considers the temperature and humidity profile inside the biscuit uniform. The biscuit industry is an important sector in the food industry and, generally, the improvement of the existing biscuits version, owing to lifestyle change for example, or the design of a new one, is a complex industrial problem. The mass transport inside the biscuit must be subdivided into two parts: Transport into the dense phase and transport into the gas cells. The energy transport inside the biscuit is assumed to be purely conductive and only the convective and radiative mechanisms are taken into account.