Simultaneous Heat and Mass Transfer in Kek Lapis Sarawak Baking

Ana Sakura, Binti Zainal Abidin and Nazreen, Binti Junaidi and Andrew Ragai Henry, Anak Rigit and Mohamad Syazwan Zafwan, Bin Mohamad Suffian and Mohamad Syamim, Bin Hamsawi and Shahrol, Bin Mohamaddan and Rasli, Bin Muslimen and Annisa, Binti Jamali (2018) Simultaneous Heat and Mass Transfer in Kek Lapis Sarawak Baking. In: : 2018 2nd International Conference on Smart Sensors and Application (ICSSA), 24-26 July 2018, Kuching, Malaysia.

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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.

Item Type: Proceeding (Paper)
Uncontrolled Keywords: Kek Lapis Sarawak, FEM Simulation, Baking Process, Thermal Conductivity, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, research, Universiti Malaysia Sarawak.
Subjects: T Technology > T Technology (General)
T Technology > TJ Mechanical engineering and machinery
Divisions: Academic Faculties, Institutes and Centres > Faculty of Engineering
Depositing User: Gani
Date Deposited: 12 Dec 2018 01:05
Last Modified: 31 Jul 2019 03:57

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