dc.creatorUreta, María Micaela
dc.creatorOlivera, Daniela Flavia
dc.creatorSalvadori, Viviana Olga
dc.date.accessioned2018-06-18T20:24:26Z
dc.date.accessioned2018-11-06T11:55:37Z
dc.date.available2018-06-18T20:24:26Z
dc.date.available2018-11-06T11:55:37Z
dc.date.created2018-06-18T20:24:26Z
dc.date.issued2016-04
dc.identifierUreta, María Micaela; Olivera, Daniela Flavia; Salvadori, Viviana Olga; Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling; Springer; Food and Bioprocess Technology; 9; 4; 4-2016; 664-674
dc.identifier1935-5130
dc.identifierhttp://hdl.handle.net/11336/49131
dc.identifier1935-5149
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1861103
dc.description.abstractSponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume expansion. The aim of this work was, first of all, to study experimentally the influence of operative conditions (natural and forced convection; oven temperature, from 140 to 180 °C; steam addition) on volume expansion and the heat transfer dynamics during baking of sponge cake. It was observed that an increase in oven temperature, airflow and steam injection produces an increase in volume expansion. Secondly, a mathematical model was developed to simulate heat transfer coupled with volume expansion. Both experimental and simulated temperature profiles verified that the last region to achieve a correct degree of baking is the one near the crust around the axial axis. In consequence, the minimal baking time was defined as the average time at which this region reaches 95–98 °C. The baking time was strongly affected by the effective oven temperature, with a slight influence of the convection mode.
dc.languageeng
dc.publisherSpringer
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-015-1660-3
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1660-3
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBAKING TIME
dc.subjectHEAT TRANSFER SIMULATION
dc.subjectSPONGE CAKE
dc.subjectVOLUME EXPANSION
dc.titleBaking of Sponge Cake: Experimental Characterization and Mathematical Modelling
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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