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

Coşkan ILICALI

The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier’s and Fick’s second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for r ...Daha fazlası

Makale 2012 Mühendislik Fakültesi Journal of Food Engineering111 ( 2 ) 69 Görüntülenme

Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Coşkan ILICALI

Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents ∼52% to ∼91%. The accuracies of these methods to predict the freezing times for final center temperatures of −10 °C ...Daha fazlası

Makale 2010 Mühendislik Fakültesi Journal of Food Engineering100 ( 4 ) 62 Görüntülenme

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

Coşkan ILICALI

Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Coşkan ILICALI