Modeling the thermal properties of a cup cake during baking

Thermal properties of a cup cake were estimated under conditions simulating industrial baking, Densities (rho: 803-236 kg/ m(3)), specific heats (C-p: 2516-2658 J/kgK) and thermal conductivities (k: 0.1064-0.2064 W/mK) were estimated using a pycnometric/geometric cutting method, a modulated differential scanning calorimeter and a line heat source probe. C-p and k were based on internal temperatures after specific baking times,Thermal diffusivities (alpha: 1.02 x 10(-7)-1.698 x 10(-7) m/s(2)) were obtained by dividing the thermal conductivities by the product of specific heats and densities. Based on thermal property data, simple empirical models were developed for further prediction.