A novel agent-based model for coupled heat and mass transfer presented, in which the heterogeneity in the porous structure of doughnut is considered. Also, new evaporation–condensation–diffusion formulation is described. Moreover, the variations of physical properties of each component corresponding to the local moisture content and temperature are taken into account. Thus this new model can predict the temperature and moisture content changes in different doughnut parts. The model was validated using experimental and simulated data. The simulated water content of doughnut was in good agreement with the experimental measurements of this parameter. The surface and internal temperature of the doughnut were also in good agreement with the output of the simulation. The results of this research permit a better understanding of mechanisms involved in coupled heat and mass transfer in the heterogeneous porous structure of doughnut.

提出了一种基于代理的新型传热传质模型，其中考虑了甜甜圈多孔结构的异质性。另外，还描述了新的蒸发-冷凝-扩散配方。此外，考虑了与局部水分含量和温度相对应的每种组分的物理性质的变化。因此，该新模型可以预测不同甜甜圈部件中温度和水分含量的变化。使用实验和模拟数据验证了该模型。甜甜圈的模拟水分含量与该参数的实验测量结果非常吻合。甜甜圈的表面和内部温度也与模拟输出一致。