Experimental studies and mathematical modeling on the effects of rapid airflow and baking temperature during baking

  • Mazidah Mior Zakuan Azmi Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400 UPM, Malaysia
  • Anvarjon Ahmedov Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Malaysia
  • Farah Saleena Taip Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400 UPM, Malaysia

Abstract

Rapid airflow in oven will influence the heat transfer in baking process therefore the purpose of this study is to experimentally and numerically investigate the effects of operating conditions on the heat transfer mechanism and volume expansion during baking. Cakes are baked in an air fryer and convection oven with constant speed 5.11 m/s and 0.88 m/s respectively at 150, 160, 170 °C in different baking times. A heat transfer model was defined to describe the influence of baking temperature on internal cake temperature by Fourier’s law. It was observed that the presence of rapid airflow (air fryer) and increment in oven temperature yielded an increase in volume expansion but produced a less moist product. Cakes baked in the presence of rapid airflow at 150 °C were moister but with little volume expansion in the cakes compared to convection oven-baked cakes. Significant correlation between the numerical models with experimental temperature profiles were recorded during complete cake baking process.

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How to Cite
Zakuan Azmi, M. M., A. Ahmedov, and F. S. Taip. “Experimental Studies and Mathematical Modeling on the Effects of Rapid Airflow and Baking Temperature During Baking”. Emirates Journal of Food and Agriculture, Vol. 32, no. 6, June 2020, pp. 469-78, doi:https://doi.org/10.9755/ejfa.2020.v32.i6.2117. Accessed 8 Aug. 2022.
Section
Research Article