Mathematical model of the vacuum cooling process of a loaf

Abstract

To develop a mathematical model for the vacuum cooling process of a 0.5 kg loaf made from premium wheat flour, various approaches were used, including a review of literature sources and the results of experimental studies on vacuum cooling, as well as studies on the rheological properties of the crumb and the gas permeability of the loaf's crust. The main characteristics of the loaf are its initial moisture content, mass, volume, porosity, and temperature after baking.