Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling

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• 作者：María Micaela Ureta ; Daniela F. Olivera…
• 关键词：Sponge cake ; Volume expansion ; Heat transfer simulation ; Baking time
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：9
• 期：4
• 页码：664-674
• 全文大小：2,273 KB
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• 作者单位：María Micaela Ureta (1)
  Daniela F. Olivera (1)
  Viviana O. Salvadori (1) (2)
  
  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, 47 y 116, 1900, La Plata, Argentina
  2. Departamento de Ingeniería Química, Facultad de Ingeniería, UNLP, 115 y 48, 1900, La Plata, Argentina
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

Sponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume expansion. The aim of this work was, first of all, to study experimentally the influence of operative conditions (natural and forced convection; oven temperature, from 140 to 180 °C; steam addition) on volume expansion and the heat transfer dynamics during baking of sponge cake. It was observed that an increase in oven temperature, airflow and steam injection produces an increase in volume expansion. Secondly, a mathematical model was developed to simulate heat transfer coupled with volume expansion. Both experimental and simulated temperature profiles verified that the last region to achieve a correct degree of baking is the one near the crust around the axial axis. In consequence, the minimal baking time was defined as the average time at which this region reaches 95–98 °C. The baking time was strongly affected by the effective oven temperature, with a slight influence of the convection mode.