Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling

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...

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Detalles Bibliográficos
Autores principales: Ureta, María Micaela, Olivera, Daniela Flavia, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Matemática
Sponge cake
Volume expansion
Heat transfer simulation
Baking time
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/134000
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-134000
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Matemática
Sponge cake
Volume expansion
Heat transfer simulation
Baking time
spellingShingle Ciencias Exactas
Matemática
Sponge cake
Volume expansion
Heat transfer simulation
Baking time
Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
topic_facet Ciencias Exactas
Matemática
Sponge cake
Volume expansion
Heat transfer simulation
Baking time
description 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.
format Articulo
Articulo
author Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_sort Ureta, María Micaela
title Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
title_short Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
title_full Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
title_fullStr Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
title_full_unstemmed Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
title_sort baking of sponge cake: experimental characterization and mathematical modelling
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/134000
work_keys_str_mv AT uretamariamicaela bakingofspongecakeexperimentalcharacterizationandmathematicalmodelling
AT oliveradanielaflavia bakingofspongecakeexperimentalcharacterizationandmathematicalmodelling
AT salvadorivivianaolga bakingofspongecakeexperimentalcharacterizationandmathematicalmodelling
bdutipo_str Repositorios
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