The effects of airflow on oven temperatures and cakes qualities
The presence of airflow during heating process is expected to increase heat uniformity in a closed heating chamber. Circulation of hot air increases the percentage of convective heat transfer. In this study, effects of airflow on oven temperature, cake temperature and several cake qualities were inv...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/25829/ http://psasir.upm.edu.my/id/eprint/25829/1/14%20JST-0522-2014%20Rev1.pdf |
| _version_ | 1848845411889971200 |
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| author | Mohamad Shahapuzi, Nur Syafikah Taip, Farah Saleena Ab. Aziz, Norashikin Ahmedov, Anvarjon |
| author_facet | Mohamad Shahapuzi, Nur Syafikah Taip, Farah Saleena Ab. Aziz, Norashikin Ahmedov, Anvarjon |
| author_sort | Mohamad Shahapuzi, Nur Syafikah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The presence of airflow during heating process is expected to increase heat uniformity in a closed heating chamber. Circulation of hot air increases the percentage of convective heat transfer. In this study, effects of airflow on oven temperature, cake temperature and several cake qualities were investigated. Experimental studies were conducted in convective oven using two different baking modes; with and without airflow. During baking, oven temperatures and internal cake temperature were measured, and images of cake expansion were captured. Results of the study showed that the presence of airflow could maintain the oven temperature within a small range of set point temperature. Temperature in the oven exhibited ±5.5°C fluctuation, approximately 3.5% overshoot that occurred continuously during baking with airflow. On the contrary, higher overshoot (ranging from 15 to 30%) was observed in oven temperature without airflow. Airflow also showed a significant effect (p<0.01) during the second stage of baking. The presence of airflow increased the heating rate and resulted in a faster volume expansion, which was 3.21mm/min, as compared to 2.88mm/min without the airflow. However, airflow dried off the cake surface, resulted in quicker browning, higher weight loss and lower moisture content of cakes. |
| first_indexed | 2025-11-15T08:46:24Z |
| format | Article |
| id | upm-25829 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:46:24Z |
| publishDate | 2015 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-258292017-04-19T01:40:06Z http://psasir.upm.edu.my/id/eprint/25829/ The effects of airflow on oven temperatures and cakes qualities Mohamad Shahapuzi, Nur Syafikah Taip, Farah Saleena Ab. Aziz, Norashikin Ahmedov, Anvarjon The presence of airflow during heating process is expected to increase heat uniformity in a closed heating chamber. Circulation of hot air increases the percentage of convective heat transfer. In this study, effects of airflow on oven temperature, cake temperature and several cake qualities were investigated. Experimental studies were conducted in convective oven using two different baking modes; with and without airflow. During baking, oven temperatures and internal cake temperature were measured, and images of cake expansion were captured. Results of the study showed that the presence of airflow could maintain the oven temperature within a small range of set point temperature. Temperature in the oven exhibited ±5.5°C fluctuation, approximately 3.5% overshoot that occurred continuously during baking with airflow. On the contrary, higher overshoot (ranging from 15 to 30%) was observed in oven temperature without airflow. Airflow also showed a significant effect (p<0.01) during the second stage of baking. The presence of airflow increased the heating rate and resulted in a faster volume expansion, which was 3.21mm/min, as compared to 2.88mm/min without the airflow. However, airflow dried off the cake surface, resulted in quicker browning, higher weight loss and lower moisture content of cakes. Universiti Putra Malaysia Press 2015-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/25829/1/14%20JST-0522-2014%20Rev1.pdf Mohamad Shahapuzi, Nur Syafikah and Taip, Farah Saleena and Ab. Aziz, Norashikin and Ahmedov, Anvarjon (2015) The effects of airflow on oven temperatures and cakes qualities. Pertanika Journal of Science & Technology, 23 (2). pp. 339-350. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2023%20%282%29%20Jul.%202015/14%20JST-0522-2014%20Rev1.pdf |
| spellingShingle | Mohamad Shahapuzi, Nur Syafikah Taip, Farah Saleena Ab. Aziz, Norashikin Ahmedov, Anvarjon The effects of airflow on oven temperatures and cakes qualities |
| title | The effects of airflow on oven temperatures and cakes qualities |
| title_full | The effects of airflow on oven temperatures and cakes qualities |
| title_fullStr | The effects of airflow on oven temperatures and cakes qualities |
| title_full_unstemmed | The effects of airflow on oven temperatures and cakes qualities |
| title_short | The effects of airflow on oven temperatures and cakes qualities |
| title_sort | effects of airflow on oven temperatures and cakes qualities |
| url | http://psasir.upm.edu.my/id/eprint/25829/ http://psasir.upm.edu.my/id/eprint/25829/ http://psasir.upm.edu.my/id/eprint/25829/1/14%20JST-0522-2014%20Rev1.pdf |