Modeling of simultaneous heat and mass transfer during convective oven ring cake baking

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• 作者：Melike Sakin-Yilmazer^a ; ^{melike.sakin@ege.edu.tr} ; Figen Kaymak-Ertekin^a ; ^{figen.ertekin@ege.edu.tr} ; Coskan Ilicali^b ; ^{coskan.ilicali@gmail.com}
• 关键词：Ring cake ; Baking modeling ; Simulation ; Finite difference method ; Heat and mass transfer
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：July, 2012
• 卷：111
• 期：2
• 页码：289-298
• 文件大小：713 K

摘要

The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier鈥檚 and Fick鈥檚 second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for ring cake baking, the results of the numerical model were compared with analytical results involving only heat or mass transfer with constant thermo-physical properties. Excellent agreement was observed. The numerical temperature and moisture contents predicted by the model were compared with the experimental profiles. They agreed generally reasonably well with the experimental temperature and moisture profiles.