Parameter Units Value Source Thermal conductivity, k W m-1 K-1 0.20 [6] Bread density, ρ kg m-3 321.31 [18] Density of solid, ρs kg m-3 241.76 [18] Water diffusion coefficient, D m2 s-1 1×10-4 [19] Water vapor pressure at saturation, Psat Pa 0.98×105 [20] Mass transfer coefficient, kg* kg Pa-1 m-2 s­1 1.1×10-7 [5] Emissivity,ε   0.90 [18] Kinematic viscosity, ν m2 s-1 28.86×10-6 [21] Thermal diffusivity, α m2 s-1 1.17×10-7 [21] Bread radius, r M 0.03   Relative humidity, RH % 10   Delta-type function, δ   1   Stefan-Boltzmann constant, σ W m-2 K-4 5.67× 10-8   Initial temperature K 293   Initial water content kg kg-1 0.6

Table 1: The parameters used in the heat and mass balance.