Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
- Autores
- Ureta, María Micaela; Olivera, Daniela Flavia; Salvadori, Viviana Olga
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Sponge 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Matemática
Sponge cake
Volume expansion
Heat transfer simulation
Baking time - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/134000
Ver los metadatos del registro completo
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Baking of Sponge Cake: Experimental Characterization and Mathematical ModellingUreta, María MicaelaOlivera, Daniela FlaviaSalvadori, Viviana OlgaCiencias ExactasMatemáticaSponge cakeVolume expansionHeat transfer simulationBaking timeSponge 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2015-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf664-674http://sedici.unlp.edu.ar/handle/10915/134000enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1660-3info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:23:42Zoai:sedici.unlp.edu.ar:10915/134000Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:23:43.032SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
title |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
spellingShingle |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling Ureta, María Micaela Ciencias Exactas Matemática Sponge cake Volume expansion Heat transfer simulation Baking time |
title_short |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
title_full |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
title_fullStr |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
title_full_unstemmed |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
title_sort |
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling |
dc.creator.none.fl_str_mv |
Ureta, María Micaela Olivera, Daniela Flavia Salvadori, Viviana Olga |
author |
Ureta, María Micaela |
author_facet |
Ureta, María Micaela Olivera, Daniela Flavia Salvadori, Viviana Olga |
author_role |
author |
author2 |
Olivera, Daniela Flavia Salvadori, Viviana Olga |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Matemática Sponge cake Volume expansion Heat transfer simulation Baking time |
topic |
Ciencias Exactas Matemática Sponge cake Volume expansion Heat transfer simulation Baking time |
dc.description.none.fl_txt_mv |
Sponge 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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
description |
Sponge 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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-21 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/134000 |
url |
http://sedici.unlp.edu.ar/handle/10915/134000 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/1935-5130 info:eu-repo/semantics/altIdentifier/issn/1935-5149 info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1660-3 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
dc.format.none.fl_str_mv |
application/pdf 664-674 |
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reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
repository.mail.fl_str_mv |
alira@sedici.unlp.edu.ar |
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13.22299 |