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ABSTRACT
Mathematical models of pizza baking by forced and natural convection heating methods were developed describing heat and mass transfer phenomena. The models were solved using finite difference technique and a simulation language. Moisture and temperature histories were collected at different baking conditions. The models and experimental data were used to determine mass transfer properties—moisture diffusivities of crust, tomato paste and cheese, and moisture transfer coefficient. Heat transfer coefficient was measured by minimizing the internal heat resistance.
Acknowledgments
The research was supported by Natural Sciences and Engineering Research Council of Canada. The assistance provided in the simulation and experimental work by Ms. Robin Williams and Dr. J. Zhang is acknowledged and appreciated.