Simultaneous Heat and Mass Transfer in Kek Lapis Sarawak Baking

A. S.Z. Abidin, M. S. Hamsawi, N. Junaidi, A. R.H. Rigit, M. S. Zafwan, S. Mohamaddan, R. Muslimen, J. Annisa

研究成果: Conference contribution

抄録

Kek Lapis Sarawak is a specialty of Sarawak. Nowadays, energy becomes a global issue and there is call to minimize energy consumption for a better tomorrow. In cake industry, the use of oven in baking process contributes to the major energy consumption. This research aims to optimize the baking process for an efficient energy consumption. Therefore, it is very important to investigate the relationship between baking temperature, time and cake quality so that the baking process can be optimized. Kek Lapis Sarawak baking process has been modelled and simulate using finite element method (FEM). Then, results from the model was validated with experiment. As a result, similar model of the Kek Lapis Sarawak baking process has been developed. The finding shows interdependent relationship between porosity, thermal conductivity and moisture content where higher porosity that can lead to poor thermal conductivity.

本文言語English
ホスト出版物のタイトル2018 2nd International Conference on Smart Sensors and Application, ICSSA 2018
出版社Institute of Electrical and Electronics Engineers Inc.
ページ22-27
ページ数6
ISBN(電子版)9781538612811
DOI
出版ステータスPublished - 2018 11月 14
外部発表はい
イベント2nd International Conference on Smart Sensors and Application, ICSSA 2018 - Kuching, Malaysia
継続期間: 2018 7月 242018 7月 26

出版物シリーズ

名前2018 2nd International Conference on Smart Sensors and Application, ICSSA 2018

Conference

Conference2nd International Conference on Smart Sensors and Application, ICSSA 2018
国/地域Malaysia
CityKuching
Period18/7/2418/7/26

ASJC Scopus subject areas

  • 人工知能
  • コンピュータ ネットワークおよび通信
  • コンピュータ サイエンスの応用
  • 器械工学

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