14A-48

A. M. WHITAKER and S. A. Barringer. Food Science and Technology, The Ohio State University, 2121 Fyffe Rd, Columbus, OH 43210

Determination of the temperature and moisture effects on physical and thermal properties of cake batter is paramount to the development of mathematical models of the cake baking process. Thermophysical constants necessary for mathematical modeling of heat and mass transfer phenomena occurring in the baking cake include: thermal conductivity (k), specific heat (Cp), density (rho), heat transfer coefficients (h), and diffusivity (D). The goal of this study was to determine models for some thermophysical constants for high-ratio white layer cake during the baking process. Thermophysical properties were analyzed at a temperature range of 20 to 100ºC, the temperature of the evaporation front, and between 100 and 175ºC, the oven temperature. Thermal conductivity was found to vary with moisture content. Specific heat varied as a function of temperature. Density, studied by comparing moisture loss and change in height during baking, decreased as a function of temperature. Properties were found to be a function of location due to the temperature and moisture gradients present in the baking cake. Mathematical relationships for the temperature and moisture dependence of some thermophysical properties were developed for use in a mathematical model of the cake baking process.