Abstract
This study presents the modelling of heat fluxes received by biscuits in a continuous baking indirect gas fired oven. The method of measurement and the experimental values of the heat flux are described. Good agreement was obtained between the experimental values and the prediction of the mathematical model under different baking conditions (air temperature and velocities in the flues). The model permits study of the proportion of radiative, convective and conductive heat fluxes during baking. The radiative and convective heat fluxes are dominant, but the conductive heat flux was not neglected. The effect of heat flux on the biscuit moisture profile and on its final moisture was shown. The model predicts other baking conditions and showed the effect of oven conditions on the amount of heat flux received by biscuits.
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