Study of sponge cake batter baking process. II. Modeling and parameter estimation Original Research Article

A 1D model for heat and mass transfer within a sponge cake batter during a baking process, based on the qualitative analysis of the transfer mechanisms reported in part I of this paper, is presented. With respect to previous literature reports concerning cake baking modeling, the model takes additionally into account the gas phase internal convective flux, the vapo-condensation heat flux and the batter expansion during baking. The model was used for numerical estimation of the parameters of correlations representing the thermophysical and rheological batter properties as a function of the water content, of the temperature and of the porosity of the batter. The simulated baking curves obtained with estimated parameters corresponded well to the experimental baking curves for a broader range of operating conditions than those used for the estimation procedure.