Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking

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dc.contributor.authorSakin, Melike
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorIlicali, Coskan
dc.date.accessioned2019-10-27T19:58:47Z
dc.date.available2019-10-27T19:58:47Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractThe convective oven cake baking process was investigated by experimental and numerical methods as a simultaneous heat and mass transfer process. A mathematical model was established representing cake baking in finite cylinder geometry. The heat and mass transfer mechanisms were defined by Fourier's and Fick's second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model, where the initial and boundary conditions were defined in accordance with the nature of the cake baking process. The numerical solution of the model simulated the process, and predicted temperature and moisture profiles within the baking cake batter as output, considering the volume increase. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for cup cake baking, the results of the numerical model were compared with analytical results involving only heat or mass transfer with constant thermophysical properties. Excellent agreement was observed. The simulated results for cup cake baking agreed generally well with the experimental temperature and moisture profiles recorded during a complete cake baking process. (c) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2007.04.007
dc.identifier.endpage474en_US
dc.identifier.issn0260-8774
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage463en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2007.04.007
dc.identifier.urihttps://hdl.handle.net/11454/41111
dc.identifier.volume83en_US
dc.identifier.wosWOS:000248644700016en_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.subjectbaking modelingen_US
dc.subjectsimulationen_US
dc.subjectfinite difference methoden_US
dc.subjectcake batteren_US
dc.subjectheat and mass transferen_US
dc.titleSimultaneous heat and mass transfer simulation applied to convective oven cup cake bakingen_US
dc.typeArticleen_US

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