Abstract
ABSTRACTThermal properties of a cup cake were estimated under conditions simulating industrial baking. Densities (p: 803‐236 kg/ m3), specific heats (Cp: 2516‐2658 J/kgK) and thermal conductivities (k: 0.1064‐0.2064 W/mK) were estimated using a pycnometric/geometric cutting method, a modulated differential scanning calorimeter and a line heat source probe. Cp and k were based on internal temperatures after specific baking times. Thermal diffusivities (a: 1.02×10−7‐1.698×10−7m/s2) were obtained by dividing the thermal conductivities by the product of specific heats and densities. Based on thermal property data, simple empirical models were developed for further prediction.
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