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

✍ Scribed by Melike Sakin-Yilmazer; Figen Kaymak-Ertekin; Coskan Ilicali

Book ID
113712020
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
714 KB
Volume
111
Category
Article
ISSN
0260-8774

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## Abstract Potatoes were baked for up to 60 min in a conventional fan‐assisted oven. Temperature profiles within the potato tubers were determined both by direct measurement and by following the inward progress of starch gelatinisation, which occurs at 65 °C. Temperature profiles with time were S‐