A Computational Fluid Dynamics model for predicting food browning through melanoidin kinetics during baking

Food browning during cooking often results from Maillard reaction, though other processes, such as caramelisation and enzymatic browning, also contribute depending on the type of food and cooking conditions. This paper presents a browning model based on Maillard reaction kinetics that integrates into comprehensive CFD baking models, predicting melanoidin concentration and food browning during baking. Initial validation uses data from established studies on the Maillard reaction and melanoidin formation in simplified model systems (sugar–amino acid mixtures heated under controlled conditions). Further experimental validation involves baking muffins in a domestic oven, comparing observed surface browning and melanoidin absorption with the model’s simulated browning index and melanoidins over time. A method for calculating the browning index from experiments and CFD simulations is presented. Validation shows differences in melanoidin concentration and browning index between measurements and simulations below 8% and 7%, respectively, across all baking times. This research provides insight into the mechanisms of browning reactions in baked goods, enabling the integration of Maillard reaction kinetics into CFD models. These findings offer practical tools for predicting browning, allowing the food industry to optimise baking processes, improve product consistency, and enhance safety and quality.