Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2011.02.039
Title: Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)
Authors: Putranto, A.
Chen, X.D.
Zhou, W. 
Keywords: Baking
Model
The reaction engineering approach (REA)
Thin layer
Issue Date: Jul-2011
Citation: Putranto, A., Chen, X.D., Zhou, W. (2011-07). Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA). Journal of Food Engineering 105 (2) : 306-311. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2011.02.039
Abstract: Baking is a simultaneous heat and mass transfer process commonly applied in the food industry. It is desirable to have a simple, accurate and robust model in order to assist efficient process design and evaluation of product quality. The reaction engineering approach which was proven to be accurate to model several challenging drying cases, was implemented in this study to model the baking of thin layer of cake. The equilibrium activation energy (ΔE v,b) was evaluated according to the baking oven temperature and corresponding humidity. It was then combined with the relative activation energy (ΔEv/ΔEv,b) to produce a unique relationship. Results of the modeling indicate that the L-REA can describe the profiles of moisture content and temperature very well. While the results are accurate, the model itself remains simple. Another significant application of the REA for modeling the processing of food products has been made by this research. © 2011 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/94289
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2011.02.039
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