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

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 289-298

  Sakin Yilmazer, Melike ^a   Kaymak Ertekin, Figen ^a   Ilicali, Coskan ^b  

^a EGE UNIVERSITY   (Turkey)

^b KYRGYZ TURKISH MANAS UNIVERSITY   (Kyrgyzstan)

Author keywords

Baking modeling; Finite difference method; Heat and mass transfer; Ring cake; Simulation

Indexed keywords

ALTERNATING DIRECTIONS; ANALYTICAL RESULTS; CAKE BAKING; DEVELOPED MODEL; FICK'S SECOND LAW; FINITE DIFFERENCE; FINITE-DIFFERENCE TECHNIQUES; FOURIER; HEAT AND MASS TRANSFER; MOISTURE PROFILES; NUMERICAL SOLUTION; SIMULATION; THERMO-PHYSICAL PROPERTY;

HEAT TRANSFER; MASS TRANSFER; MOISTURE; OVENS;

NUMERICAL MODELS;

EID: 84859158341     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.020     Document Type: Article

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