Kek ve Diğer Unlu Mamüllerin Fırında Pişirilmesi Sırasında Isı ve Kütle Transferinin Modellenmesi ve Hesaplamalı Akışkanlar Dinamiği (HAD) Uygulaması.

The production of cake, a popular member of bakery industry, includes steps of mixing flour, sugar, fat, milk and egg at certain amounts and then baking this batter in a convectional oven. Baking process is a thermal process often used in bakery industry. Mathematical modeling of this process from the point of both heat and mass transfer is especially important for oven design, energy performance, optimization and product quality. In this paper, studies on heat and mass transfers and their modeling during cake baking in breads and biscuits and computational fluid dynamics (CFD) applications used in mathematical modeling are reviewed. [ABSTRACT FROM AUTHOR]