Modeling the moisture transfer during baking of white cake

Basit Öğe Kaydı
dc.contributor.authorSakin, Melike
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorIlicali, Coskan
dc.date.accessioned2019-10-27T19:34:14Z
dc.date.available2019-10-27T19:34:14Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractMoisture transfer characteristics of cake batter during baking in a convective oven were investigated. The moisture content profiles of a thin layer of cake batter were experimentally determined, through baking at the oven temperatures of 50, 80, 100, 140 and 160 degrees C. The experimental oven temperatures were selected in order to cover the possible batter temperatures attained by the cake during a complete baking process. The data were analyzed analytically to calculate the effective moisture diffusivity. The analytical solution used the method of slope of drying curves, and the moisture diffusivity was related to the temperature and the average moisture content of cake batter. The temperature dependency of the moisture diffusivity followed an Arrhemus type equation. The moisture diffusivity increased with decreasing moisture content exponentially at I 00 140, and 160 degrees C, whereas it could be well constant at 50 and 80 degrees C oven temperatures. This was attributed to the difference in structure of product during baking at different temperatures. The overall non-linear regression of the results defined the effective moisture diffusivity as a function of both average moisture content and temperature of cake batter. For validating the predicted moisture diffasivity values and equations, the baking process was simulated by a numerical method using implicit finite difference technique. The drying curves from numerical solution, which used the predicted moisture diffusivities as input variables, were compared to the experimental drying curves and a very good agreement was achieved. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2006.07.011
dc.identifier.endpage831en_US
dc.identifier.issn0260-8774
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage822en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2006.07.011
dc.identifier.urihttps://hdl.handle.net/11454/39601
dc.identifier.volume80en_US
dc.identifier.wosWOS:000244383600010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmoisture diffusivityen_US
dc.subjectcake batteren_US
dc.subjectbakingen_US
dc.subjectfinite difference methodsen_US
dc.subjectmodelingen_US
dc.titleModeling the moisture transfer during baking of white cakeen_US
dc.typeArticleen_US

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