Empirical Modelling of the Effect of Airflow on Oven Temperature Control in Cake Baking
Understanding the dynamic behaviour of oven temperature is important to ensure proper temperature control during baking. This paper presents the development of an empirical model for the cake baking process with airflow. Increasing the airflow velocity to 100% and the baking temperature by 10°C r...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor's University
2015
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| Subjects: | |
| Online Access: | http://eprints.usm.my/42784/1/JES_Vol._11_2015_-_Art._5%2849-58%29.pdf http://eprints.usm.my/42784/ http://web.usm.my/jes/11_2015/JES%20Vol.%2011%202015%20-%20Art.%205(49-58).pdf |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | Understanding the dynamic behaviour of oven temperature is important to
ensure proper temperature control during baking. This paper presents the development of
an empirical model for the cake baking process with airflow. Increasing the airflow
velocity to 100% and the baking temperature by 10°C reduced the temperature overshoot
by 75%–86% at the oven centre. The resulting moisture contents of the cakes exhibited
8% differences or less. Empirical models were developed by applying step changes in the
baking temperature and airflow velocity and can be represented by second-order-plustime-delay (SOPTD). The response to changes in airflow was 61% faster compared to
changes in baking temperature, which indicated that airflow is more significant in
influencing convection heat transfer during baking. |
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