@ARTICLE{10.21494/ISTE.OP.2024.1212, 

TITLE={Numerical modelling and characterization of heat and water transfer during cake baking}, 
  
AUTHOR={Patrick EL HELOU
, Pascal LE BIDEAU
, Adrien FUENTES
, Patrick GLOUANNEC, }, 
	
JOURNAL={Entropy: Thermodynamics – Energy – Environment – Economy }, 
	
VOLUME={5}, 

NUMBER={Special issue SFT Prix Biot-Fourier}, 
	
YEAR={2024}, 

URL={https://openscience.fr/Numerical-modelling-and-characterization-of-heat-and-water-transfer-during-cake}, 
	
DOI={10.21494/ISTE.OP.2024.1212}, 
	
ISSN={2634-1476}, 
	
ABSTRACT={This article deals with the development of a numerical multiphysics model to study heat and mass transfer phenomena as well as the swelling during the baking of a cake contained in mold. The aim of this study is to provide an effective numerical tool, experimentally validated, for a better understanding of mechanisms leading to the desired end product. Various operating conditions are tested to check the robustness of predictions.}}