TY - GEN
T1 - Simultaneous Heat and Mass Transfer in Kek Lapis Sarawak Baking
AU - Abidin, A. S.Z.
AU - Hamsawi, M. S.
AU - Junaidi, N.
AU - Rigit, A. R.H.
AU - Zafwan, M. S.
AU - Mohamaddan, S.
AU - Muslimen, R.
AU - Annisa, J.
N1 - Funding Information:
ACKNOWLEDGMENT This research is funded by the Ministry of Education Malaysia under the Fundamental Research Grant Scheme (FRGS). Grant no: FRGS/TK(03)/1303(20). The authors would like to thank Universiti Malaysia Sarawak (UNIMAS) for providing facilities for the research.
Publisher Copyright:
© 2018 IEEE.
PY - 2018/11/14
Y1 - 2018/11/14
N2 - 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.
AB - 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.
KW - Baking Process
KW - FEM Simulation
KW - Kek Lapis Sarawak
KW - Thermal Conductivity
UR - http://www.scopus.com/inward/record.url?scp=85058434023&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85058434023&partnerID=8YFLogxK
U2 - 10.1109/ICSSA.2018.8535920
DO - 10.1109/ICSSA.2018.8535920
M3 - Conference contribution
AN - SCOPUS:85058434023
T3 - 2018 2nd International Conference on Smart Sensors and Application, ICSSA 2018
SP - 22
EP - 27
BT - 2018 2nd International Conference on Smart Sensors and Application, ICSSA 2018
PB - Institute of Electrical and Electronics Engineers Inc.
T2 - 2nd International Conference on Smart Sensors and Application, ICSSA 2018
Y2 - 24 July 2018 through 26 July 2018
ER -