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

Sakin-Yilmazer, Melike; Kaymak‐Ertekin, Figen; Ilicali, Coskan

doi:10.1016/j.jfoodeng.2012.02.020

Cited by 17 publications

(9 citation statements)

References 13 publications

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“…); on the other hand the crust presented a noticeable dehydration during the process, with its final water content value around 10%. Lostie et al (2002aLostie et al ( , 2002b and Sakin-Yilmazer et al (2012) informed similar trends in cake crust and crumb water contents. At last, this parameter was measured in both zones at the end of baking for all conditions tested in this work; the results are presented in Table 2.…”

Section: Crust and Crumb Analysismentioning

confidence: 55%

Influence of baking conditions on the quality attributes of sponge cake

Ureta

Olivera

Salvadori

2016

Food sci. technol. int.

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Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

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Section: Crust and Crumb Analysismentioning

confidence: 55%

Influence of baking conditions on the quality attributes of sponge cake

Ureta

Olivera

Salvadori

2016

Food sci. technol. int.

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“…7) follows a similar pattern to its horizontal distribution (Fig. 8): the lowest HMF concentration is present in the core of the biscuit, and it can be hypothesised that this region would have received the least heat damage [22]. HMF generation is a bi-product of Maillard chemistry, and its formation is strongly linked to thermal exposure, a good example is the high concentrations found in the crust of bread when compared to the crumb [24].…”

Section: Horizontal Distribution Of Vanillin Across the Biscuit Strucmentioning

confidence: 61%

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

Yang

Fisk

Linforth

et al. 2012

Eur Food Res Technol

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The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray lCT) and aroma compound distribution (as measured by HPLC) within shortcake biscuits. X-ray lCT scanning showed biscuits made with PG had smaller pores and higher porosity than biscuits made with TA. Vanillin distribution across the biscuits was not homogeneous and was found at higher concentrations in the centre of the biscuits than the edge or bottom. The baked aroma compound 5-hydroxymethyl-furfural (HMF) was present at higher concentrations at the surface of the biscuits where Maillard chemistry is presumed to occur at its highest rate. The type of solvent had a significant effect on the total concentration and distribution of aroma compounds (p \ 0.05). TA biscuits retained greater vanillin and more HMF was formed during baking when compared to PG biscuits. The core of TA biscuits had (on a relative scale) a much greater vanillin and lower HMF concentration than PG biscuits when compared to their periphery. Although this may be due to different physicochemical properties of the two solvents and varying levels of interactions with other ingredients, the micro-structure differences indicated by X-ray lCT image analysis illustrate one potential route by which the flavour solvent may be influencing the generation and stability of biscuit aroma compounds.

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“…The lower the wind temperature and the shorter the drying time, the smaller the amount of energy that is provided in drying process and the lower surface temperature of fabrics will be. 35 As shown in Figure 7(d), (h), and (l), when the wind velocity decreases, fabric surface temperature will increase slowly, and the first and second stages of fabric drying will be longer. This is because with different wind velocity, a different amount of energy is provided, and the surface temperature of fabrics will be different.…”

Section: Resultsmentioning

confidence: 93%

Process analysis and optimization of open-width fabric continuous drying based on numerical simulation

Wang

Zhang

Chen

et al. 2020

Textile Research Journal

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As an indispensable part of textile processing, the fabric drying process has a great impact on product quality and overall energy consumption. To reveal the characteristics of the continuous drying process of various fabrics and optimize process parameters for improving productivity and saving energy, a finite element model is built to simulate the continuous fabric drying process, and an optimization method is applied to optimize process parameters based on the model. Specifically, a finite element model is first built; the model can predict distribution of water content and surface temperature of three kinds of fabric in the continuous drying process under different process parameters. The model is then verified by experiments, and the experimental results agree well with the numerical results: The mean absolute errors of distribution of water content and surface temperature of fabrics are 4.22% and 2.15℃, respectively. The numerical results indicate that wind velocity, wind temperature, and fabric velocity have a significant influence on the drying rate and surface temperature of fabrics in the continuous drying process, which, however, are not affected obviously by initial water content. It is also found that under the same initial and technological conditions, the drying rate and surface temperature of fabrics in the continuous drying process are lower than those in the intermittent drying process. Second, the Taguchi method is applied to design continuous fabric drying schemes, considering the interaction effect of technological parameters on the drying process. The numerical model is then applied to simulate these schemes, and the TOPSIS method is applied to analyze and compare these numerical results. The optimal technological parameters are determined; the optimal parameters can help to save energy by about 27.8 % and enhance energy efficiency by about 16 % in the continuous drying process. It is worth noting that the interaction effect of fabric velocity and wind temperature on the continuous drying process is more significant than their independent effects.

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

Cited by 17 publications

References 13 publications

Influence of baking conditions on the quality attributes of sponge cake

Influence of baking conditions on the quality attributes of sponge cake

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

Process analysis and optimization of open-width fabric continuous drying based on numerical simulation

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