Selection of better mathematical model describing cake baking for inverse analysis

[Display omitted] •Non-dimensional mathematical models for one-sided cake baking process are presented.•Evaporation rate are formulated by equilibrium and non-equilibrium approaches.•Complex step differentiation is utilized for sensitivity calculation.•Equilibrium approach model provide better inver...

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Veröffentlicht in:	Food and bioproducts processing 2021-03, Vol.126, p.265-281
Hauptverfasser:	Jayapragasam, Puvikkarasan, Le Bideau, Pascal, Loulou, Tahar
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Baked goods Baking Cakes Condensates Engineering Sciences Evaporation Feasibility studies Heat and mass transfer Heat transfer Mass transfer Mathematical models Non-dimensionalization Numerical analysis Objective function Parameter estimation Physical properties Process parameters Temperature measurement Thermal properties Thermodynamic properties
Online-Zugang:	Volltext
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