TY  - Type of reference 
TI  - Numerical modelling and characterization of heat and water transfer during cake baking 
AU  - Patrick EL HELOU
 
AU  - Pascal LE BIDEAU
 
AU  - Adrien FUENTES
 
AU  - Patrick GLOUANNEC 
AB  - 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. 
DO  - 10.21494/ISTE.OP.2024.1212 
JF  - Entropy: Thermodynamics – Energy – Environment – Economy  
KW  - Numerical model, Multiphysics approach, Baking experiments, Deformable porous media, Heat and mass transfer, Modèle numérique, Approche multiphysique, Expériences de cuisson, Milieu poreux déformable, Transfert de chaleur et de masse,  
L1  - https://openscience.fr/IMG/pdf/iste_entropie24v5n5_5.pdf 
LA  - en 
PB  - ISTE OpenScience 
DA  - 2024/09/25 
SN  - 2634-1476 
TT  - Modélisation numérique et caractérisation des transferts thermo-hydriques lors de la cuisson de gâteaux 
UR  - https://openscience.fr/Numerical-modelling-and-characterization-of-heat-and-water-transfer-during-cake 
IS  - Special issue SFT Prix Biot-Fourier 
VL  - 5 
ER  -