A 2D axisymmetric finite element analysis of thermal and moisture dynamics in a customized baking oven

Abstract

Enhancing industrial baking processes needs precise numerical models for non-standard geometries to decrease energy consumption and preserve consistent product quality. This study addresses the shortcomings of conventional models, which often assume uniform, isotropic boundaries, by developing an algorithmically efficient two-dimensional (2D) axisymmetric multiphysics model specifically designed for a constrained cup-bread system. The framework captures the distinct spatial partitioning of transport imposed by a high-conductivity metallic mold, effectively separating radial solid-wall conduction from simultaneous convective-radiative heat transfer and evaporative mass flux at the unconstrained upper meniscus. Implemented in COMSOL Multiphysics, the model includes latent-heat phase-change effects and utilizes a fixed domain, intentionally omitting dynamic shrinkage and porosity evolution to improve solver convergence. Simulation results show that, at an oven temperature of 200 °C, the core reaches a thermodynamic stabilization threshold of 95 °C within 600 s. The model accurately tracks the “crumb-to-crust” transition, signaled by a sharp dehydration front where peripheral moisture rapidly decreases from an initial 313 kg m⁻³. Model correctness was validated against actual triplicates ( n = 3), yielding low root-mean-square errors (RMSE = 1.48 °C for the core and 3.10 °C for the crust) and high correlations (R 2 ≥ 0.995). This streamlined framework delivers high computational efficiency and is generalizable to other rotationally symmetric geometries, such as muffins or cakes, providing process engineers with a sturdy tool to eliminate redundant thermal cycles and optimize equipment design.