Baking involves simultaneous heat-mass transfer, and modeling requires accurate simulation of the experimental temperature and humidity profiles in the product. The dough with an initial moisture content of 0.63kg of water/dry matter and a thickness of 22 mm is baked in a 200 C oven in a mold with a hole in the middle. To model this process, schematize the effective transfer mechanisms in the process (consider the equations used, boundary conditions for equation solution, constant and variable values, geometry). How to test the success of the model?