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Estimation of the energy requirement of bread during baking by inverse heat transfer method

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Abstract

Inverse heat transfer is a more efficient method for estimating unknown quantities of variable interest. The aim of present research work is to successfully predict the energy consumption to bake the bread at different baking oven temperatures during baking processes using the inverse heat transfer method. This inverse technique allows researchers to avoid the usage of intricate and expensive instrumentation. This study also compared different numerical techniques for estimating accurate sensitivity coefficients. The inverse heat transfer problem is presented as a multi-parameter estimation of heat flux and solved by the Levenberg–Marquardt algorithm. The finite element method is applied to solve the transient standard heat transfer problem while considering nonlinear two-dimensional heat transfer. The results demonstrated that the complex variable differentiation method was given the satisfactory results than the forward difference method and central difference approximation method. In order to demonstrate the accuracy of the results, statistical analysis is performed for estimated parameters. A good agreement of results is obtained with help of the inverse heat transfer problem. This developed model provides the information to enable the energy required to cook any food product in food thermal processing accurately.

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Authors and Affiliations

  1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721 302, India

    Sudharshan Reddy Ravula, Divyasree Arepally & Ashis K. Datta

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  1. Sudharshan Reddy Ravula
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  2. Divyasree Arepally
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  3. Ashis K. Datta
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Contributions

RSR contributed to conceptualization, data curation, formal analysis, software, investigation, methodology, visualization, writing—original draft; DA contributed to data curation, writing—review and editing; AKD contributed to supervision, conceptualization, data curation, writing—review and editing.

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Correspondence to Sudharshan Reddy Ravula.

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Ravula, S.R., Arepally, D. & Datta, A.K. Estimation of the energy requirement of bread during baking by inverse heat transfer method. J Therm Anal Calorim 148, 13297–13311 (2023). https://doi.org/10.1007/s10973-023-12626-y

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