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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/134000

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network_name_str SEDICI (UNLP)
spelling 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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instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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