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1
Pokatong, Wilbur Donald Raymond, and Tiffany Nathalie. "Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods." Reaktor 21, no. 1 (2021): 15–26. http://dx.doi.org/10.14710/reaktor.21.1.15-26.
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Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of heart attack. The research objective was to partially substitute margarine with avocado puree in the preparation of pound cakes to reduce the saturated fat and increase the nutritional values. The pound cakes were prepared with five different ratios of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 using three types of flour (all-purpose, cake, or bread flour) and baked using two methods (oven and microwave baking). Results showed that avocado contains 81.37±1.38 (%, wb), 53.09±3.64 (%, db), 6,98±0.49 (%, db), 34.57±3.63 (%, db), and 5.36±0.49 (%, db) of moisture, fat, protein, carbohydrate, and ash, respectively. From each type of flour, one pound-cake was selected based on its physical properties i.e. firmness, volume expansion, L* value, and ohue. Selected pound cakes were further evaluated with scoring and hedonic tests by 70 panelists to observe its consumer acceptance and selected the best pound cake from each type of baking methods (oven and microwave baking). The results showed that oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with cake flour and microwave-oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with bread flour exhibited the highest acceptance with overall hedonic values of 4.96±1.18 and 4.83±1.09, respectively. However, considering the time needed for baking and that the microwave baked pound cakes exhibiting higher protein, the pound cake baked in the microwave oven is more preferrable for further commercial manufacture.Keywords: avocado;baking; fat-substitution;flour types, pound-cake
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Naim, Muhammad, Aziz Asmauna, and Muh. Taufiq Mangkali. "RANCANG BANGUN OVEN KUE DENGAN DUA SUMBER PANAS." DINAMIKA: Jurnal Ilmiah Teknik Mesin 10, no. 2 (2019): 40–46. https://doi.org/10.5281/zenodo.3036360.
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<em>Designing a cake oven with two heat sources is a study that aims to design and make cake ovens that can produce an oven that has heat spread evenly on each gutter, and the time and temperature of the oven can be adjusted according to needs. This study discusses about ovens made operated with a choice of 2 types of heat sources namely electricity and gas, gas as an alternative source of heat, maximum heating temperature of 120oC, research using library research methods and field research methods namely interviews and direct observation of oven use cake. Based on the research carried out the results of oven cake with 2 heat sources were obtained from the electrical element and from the gas stove. Based on the results of oven cake tests using electric heating elements obtained the temperature on chamfer one 112 °C, chamfer two 110 °C and chamfer three 105 °C. The test results using gas obtained temperature on gutters one 125 °C, gutters two 115 °C, and gutters three 120 °C. In the oven cake thermostats are added as readers of the temperature in the oven, thermocouple as a temperature sensor, timer as a roasting timer in the oven, and SSR (Solid State Rellay) as an automatic switch.</em>
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Marlina, Winny Alna, Habibullah Habibullah, and Armijal Armijal. "Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh." Jurnal Optimalisasi 9, no. 2 (2023): 134. http://dx.doi.org/10.35308/jopt.v9i2.8367.
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Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research findings indicate that five different types of cake defects were obtained using the check sheet; the highest defects were caused by burnt cake when stratification was applied; the data were obtained using a histogram; the scatter diagram displayed the relationship between the factors causing defects; the Control Chart diagram displayed controlled cake production data; the Pareto diagram identified the defects that required attention, the most critical of which was an empty cake; and the Fish Bone Diagram identified the factors that cause burnt cake defects because the oven needed to be replaced. Factors including Man, Machine, Method, and Material are responsible for the highest number of cake defects out of all product. The Ladior Cake & Cookies owners have to improve maintenance, honing worker professionalism, and stepping up production process oversight to cut down on the amount of faulty goods. Seven tools will be added to the TQM technique by future researchers and used with other MSMEs.
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Meri Andriani, Nazaruddin, and Erni Junaida. "Peningkatan Pendapatan Dengan Memberdayakan Keterampilan Di Desa Perdamaian Kecamatan Kota Kuala Simpang Kebupaten Aceh Tamiang." JURNAL PENGABDIAN MASYARAKAT AKADEMISI 2, no. 1 (2023): 1–9. http://dx.doi.org/10.59024/jpma.v2i1.473.
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Many businesses experienced losses due to the Covid-19 pandemic, one of which was Mitra who was laid off from his job due to his business going bankrupt. Partners have cake-making skills that they acquired while working. Mitra wants to open his own business but doesn't have the capital so he can't afford cake ingredients and machines. There are two problems with Partners, namely the production sector, Partners do not have capital and marketing problems, Partners do not know how to market their products. The goal of service is that partners have income and the business they run runs and develops. As a result of dedication, the provision of an oven machine has resulted in Mitra getting a lot of orders, as can be seen from the evaluation carried out over seven days of orders, usually only 3 bolus cakes every day, but now it can reach 15 bolus cakes every day. In conclusion, the oven provided by the Service Team is the result of a discussion group forum which is really needed by Partners. Partner's income has increased since the Service Team provided the oven to Partners as seen from the evaluation carried out by the Service Team
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Zhuravleva, N. D., and A. D. Toshev. "Development of chips technology using plant raw materials." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 2 (2024): 81–86. https://doi.org/10.20914/2310-1202-2024-2-81-86.
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The issue of proper nutrition is becoming more and more relevant every day. A nutritious diet rich in vitamins and micronutrients helps improve the functioning of the body. The problem of increasing the nutritional value of products that do not contain artificial additives is currently relevant, especially for people leading a healthy lifestyle. A product has been developed using rapeseed cake. The composition of rapeseed cake indicates the prospects for its use in healthy and specialized nutrition. The composition of rapeseed cake includes proteins, fiber, polyunsaturated fatty acids (PUFAs), calcium, and magnesium. This material presents the results of the development and scientific research of the chemical composition of chips with the addition of rapeseed cake. The chips recipe was developed by replacing 10% wheat flour with rapeseed cake and 10% wheat flour with rapeseed cake and completely replacing sugar with starch. The study is aimed at athletes. The development is based on red sauce with the addition of rapeseed cake. Further research involves drying the sauce. The study used two methods of drying the sauce: in a combi oven and in an oven. In the resulting chips, the average content of calcium and magnesium in the samples was calculated. As a result, it was revealed that when drying in a combi oven, the magnesium content in sample No. 1 is 14% higher, and in sample No. 2 – by 20%, than when drying in an oven. Studying the calcium content, it was revealed that when drying in a combi oven, there is more calcium in both sample No. 1 and sample No. 2 - by 20% than in similar samples obtained by another drying method. It has been established that when drying in a combi oven, a greater amount of mineral substances is retained. Drying chips in a combi oven is not only less expensive, but also more efficient.
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Hewson, Claire. "Master bakers." Early Years Educator 21, no. 12 (2020): S10—S11. http://dx.doi.org/10.12968/eyed.2020.21.12.s10.
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Easter baking is an opportunity to practise problem solving. Do children know what to do if they take their cakes out of the oven and they are not properly baked yet? How can they tell if a cake is cooked all the way through? It's time to decide!
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Jozinović, Antun, Jelena Panak Balentić, Đurđica Ačkar, et al. "Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes." Molecules 29, no. 4 (2024): 791. http://dx.doi.org/10.3390/molecules29040791.
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This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
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Hii, C. L., N. A. R. S. Kumaran, C. H. Cheah, K. L. Tan, B. Mistry, and C. L. Chiang. "Baking Kinetics and Characteristics of Cake Mixture Formulated with Mealworm Powder." IOP Conference Series: Materials Science and Engineering 1257, no. 1 (2022): 012052. http://dx.doi.org/10.1088/1757-899x/1257/1/012052.
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Abstract Yellow mealworm (Tenebrio Molitor) was reported containing 24.3 to 27.6% protein content. However, public acceptance is still relatively low as many tend to reject it as a source of food. Hence, studies were carried out to incorporate dried mealworm powder into a standard butter cake mixture formulation. Yellow mealworms were dried using an air ventilated oven at 80°C. The dried mealworms were then ground into powder and added in a standard butter cake formulation (0%, 5% and 10%). Baking was carried out in a convective oven at 140°C for 30 minutes. Moisture content, colour, texture and protein content were analysed. The effective diffusivity values of the cake samples varied from 4.46 × 10-11 m2/s to 4.72 × 10-11 m2/s. Significant observations were recorded for the L * and b * values obtained among the cake samples. The firmness of the cake increased while the springiness decreased as addition of the mealworm powder was increased. An increase in protein content was observed from 5.99% to 11.12% with the addition of mealworm powder in the cake formulation.
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Ertanto, Boby, Juliana Siregar, Elida Elida, and Ezi Anggraini. "Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 2 (2024): 497. http://dx.doi.org/10.24036/jptbt.v5i3.16889.
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This research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07).
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Yakubu, Y., Z. Q. Aliyu, A. Usman, and O. Evans. "Split-plot Central Composite Experimental Design Method for Optimization of Cake Height to Achieve desired Texture." Nigerian Journal of Basic and Applied Sciences 28, no. 1 (2021): 30–39. http://dx.doi.org/10.4314/njbas.v28i1.5.
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In many industrial experimental situations, the levels of certain factors under investigation are much harder to change than others due to time and/or cost constraints. An appropriate approach to such situations is to restrict the randomization of the hard-to-change (HTC) factors, which leads to a split-plot structure. This work designs and conducts a split-plot central composite experiment for optimizing cake height using oven temperature(Factor A) as the HTC factor, amount of flour (B), baking powder (C), and amount of milk (D) as the easy-to-change (ETC) factors. A second-order split-plot central composite design (CCD) model was fit to the generated data and analyzed using generalized least squares (GLS). A stationary point, which gives optimum cake height, was then determined. The results show that main effects of oven temperature, flour, baking powder, and milk were highly significant on the cake height . Their quadratic effects were also significant except that of the flour. The flower/baking powder interaction effect was significant. The fitted model accounted for about 95% of the total variability in the cake height data. The observed optimum cake height was ̂ at a stationary point: A . This study has established the potentials of response surface experiments in optimizing products in food industries.
 Keywords: Experiment, split-plot CCD, Cake height, Design, Stationary point.
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Ugwuona, Fabian Uchenna, Anthony Nwankwo Ukom, Chinelo Vanessa Ezeocha, and Uju Bridget Ejinkeonye. "Effect of fermented and unfermented sesame seed meals on nutrient composition and sensory properties of muffin cake." Nigerian Journal of Nutritional Sciences 45, no. 1 (2025): 56–61. https://doi.org/10.4314/njns.v45i1.7.
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Background: Sesame is produced abundantly in Nigeria but is mostly exported as cash crop. The seed is rich in protein, fibre, oil and minerals, and could be incorporated into widely consumed goods like cake to benefit Nigerians. Cake is widely consumed by most Nigerians.Objective: The study aimed at using fermented (FSM) and unfermented (USM) sesame seed meals to improve quality of muffin cakes.Methods: Sesame seeds were divided into two equal portions of 1.5kg each. One portion (USM) was soaked in excess cold water (26±2OC) for 3h and the fermented (FSM) in excess cold water (26±2OC) for 18h. Both were de-hulled, washed, sun-dried for 3 days, oven-dried at 50OC for 72h and then milled into powder. The USM and FSM flours were analysed for nutrient composition. Cakes were prepared with 0 (control), 25 and 50 % levels of USM or FSM and then analysed for quality characteristics.Results: Fermentation (18 h) improved flour protein (from 13.56 to 14.20%, ash (from 5.10 to 5.5%), calcium and magnesium but decreased carbohydrate, phosphorus and zinc contents. USM and FSM improved cake quality. At 50% addition, USM improved protein content from 18.1 to 18.9% and calcium 116.3 to 180.3 mg/100g while FSM improved protein to 21.5% and calcium to 200.1 mg/100g. Iron, phosphorus and zinc increased similarly while magnesium decreased. Cakes with USM and FSM were adequately acceptedConclusion: Both fermented and unfermented sesame seed meals improved quality of muffin cakes, and should be incorporated into cakes to benefit consumers nutritionally.
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Ezeocha, V. C., D. C. Arukwe, and M. U. Nnamani. "QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 6, no. 4 (2022): 88–94. http://dx.doi.org/10.33003/fjs-2022-0604-1055.
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The increasing nutritional awareness of consumers has necessitated investigations into the incorporation of nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind into baked products. This study was aimed at assessing the suitability of different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) of wheat, bambara groundnut, velvet tamarind composite flours for cake production with 100% wheat flour as the control. The functional properties of the composite flours were evaluated and the cakes were analyzed for physical, proximate, mineral and sensory properties using standard methods. There was no significant difference (p>0.05) in the bulk densities and swelling index between the composite flours (up to 25% substitution) and the control. The water absorption capacity (WAC), gelatinization temperature and time of the flour samples increased (0.85 to 1.10 %, 69.50 to 80oC and 1.47 to 12.41s respectively) with increase in bambara groundnut flour substitution. Likewise the weight of the cake samples while the height and oven spring reduced with increase in bambara groundnut flour. The protein, ash, calcium, sodium and potassium content of the cake samples increased (7.69 to 12.70%, 1.99 to 2.36%, 20.50 to 31.30 mg/100g, 216.79 to 278.36 mg/100g and 548.55 to 836.92 mg/100g respectively) with inclusion of bambara groundnut and tamarind flour. The sensory properties of the cake samples were adversely affected by inclusion of bambara groundnut and velvet tamarind however they were still acceptable. The study concludes that production of cake from wheat/bambara groundnut/ velvet tamarind composite flour enhanced the nutrient content of the product and hence should be
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Salindri. "PEMANFAATAN TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING." Journal of Food Security and Agroindustry 1, no. 1 (2023): 25–37. http://dx.doi.org/10.58184/jfsa.v1i1.16.
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Processed coconut pulp, which is made into flour with rich fiber, can be used as a substitute for flour in the manufacture of dry sponge cakes. The purpose of this study was to determine the level of preference (taste, color, texture, and aroma) for each substitution of coconut dregs in processed food, namely dry sponge cake. The process of making coconut dregs flour was dried in an oven at 70 °C, mashed, and then used as a substitute for wheat flour in processed dry cakes with substitutions of 20%, 25%, 30%, 35%, and 40%. The treatment used was the addition of coconut pulp flour and wheat flour with a ratio of F1 (20% : 80%), F2 (25% : 75%), F3 (30% : 70%), F4 (35% : 65%), and F5 (40% : 60%), then analyzed for fiber content. The results of the data obtained were then analyzed using the SPSS program by testing for normality and correlation tests on the parameters of fiber content with the parameters of taste, color, texture, and aroma, and tabulated in the form of tables, residual plots, contour plots, and radar. The results of the identification of the preference level of dry sponge cake with coconut dregs flour substitution were more dominated by F1 treatment (20% coconut dregs:80% wheat flour). The fiber content in the dry sponge cake using coconut dregs flour substitution ranged from 7.01% to 11.71%. In addition, the correlation results obtained between the fiber content and the results of the preference level test indicate that the relationship between parameters has a relationship or correlation. The identification results from this study showed that the variation in coconut dreg flour substitution in the manufacture of the dry cake was greater in product samples F1 (taste, color, and texture) and F5 (aroma).
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Asriani, Asriani. "ECONOMIC ANALYSIS OF BAGEA SAGU CAKE BUSINESS IN KENDARI CITY, SOUTHEAST SULAWESI." Mega Aktiva: Jurnal Ekonomi dan Manajemen 10, no. 2 (2021): 130. http://dx.doi.org/10.32833/majem.v10i2.189.
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Sago is a local food commodity in Southeast Sulawesi. Sago flour is the raw material for making Bagea cake a typical snack product of Kendari City. This study aims to determine the level of profit in the business of processing sago flour into Bagea cake products in the home industry in the city of Kendari . This research was conducted in June 2021. Bagea sago cake processing technology includes roasting sago flour, mixing sago flour ingredients, printing, heating in the oven, packaging, and marketing. The data collection method used was through recording through a questionnaire which was then analyzed. The analysis method used is cost analysis, revenue analysis, and profit analysis. Based on the results of the analysis, it is known that the total cost used is Rp. 1,170,000, total revenue of Rp. 3,000,000 and the total profit is Rp. 1,736,459. Thus, the Bagea cake processing business is economically profitable to develop.
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Hasibuan, Novita Indah, Khairunnisa Harahap, and Uli Basa Sidabutar. "PEMBERDAYAN IBU–IBU KELOMPOK PROGRAM KELUARGA HARAPAN (PKH) MELALUI PENINGKATAN PRODUKTIF DI KELURAHAN DELI TUA BARAT." JURNAL PENGABDIAN KEPADA MASYARAKAT 23, no. 4 (2018): 399. http://dx.doi.org/10.24114/jpkm.v23i4.9836.
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AbstrakKelurahan Deli Tua Barat yang terletak di Kecamatan Deli Tua mempunyai kelompok Program Keluarga Harapan (PKH) yang perlu diperhatikan untuk kesinambungan kehidapan mereka, serta untuk memperbaiki taraf hidup mereka. Tujuan dari kegiatan Program Pengabdian kepada Masyarakat ini untuk melaksanakan tri dharma perguruan tinggi dan juga untuk membantu mitra mencari solusi dalam menghadapi segala permasalahan yang dihadapi mitra dalam mengembangkan usahanya khususnya dalam hal pengelolaan dan manajemen usaha, pembuatan kuliner yang terbuat dari hasil kuliner di Kecamatan Deli tua seperti : pengolahan tapai menjadi aneka cake, bolu dan donat Metode yang dipakai dalam kegiatan Program BOPTN ini adalah pendidikan, pelatihan produksi, manajemen usaha, penyuluhan, serta dilakukan program pendampingan.Hasil kegiatan yang sudah dicapai, yaitu: 1) Adanya produk baru berupa cake, bolu dan donat berbahan dasar tape. 2) Adanya alat bantu produksi berupa mixer, oven, dan ampia. 3) Kelompok PKH memiliki desain kemasan produk baru.Diharapkan dengan adanya Program Pengabdian kepada Masyarakat ini akan terbentuk usaha masyarakat yang mandiri secara ekonomi dan tentunya akanmemberikan kontribusi yang positif terhadap masyarakat dan lingkungannya.Kata Kunci : Produktif, Pendampingan, Aneka CakeAbstractKelurahan Deli Tua Barat located in Kecamatan Deli Tua has a Program Keluarga Harapan (PKH) group that needs to be considered for their continuous existence, and to improve their standard of living. The purpose of this Community Service Program activity is to carry out tri dharma college and also to help partners find solutions in facing all problems faced by partners in developing their business especially in management and business management, culinary manufacture made from culinary in Kecamatan Deli old such as: processing tapai into various cakes, sponges and donuts Method used in the activities of this BOPTN Program is education, production training, business management, counseling, and accompaniment program. The results of activities that have been achieved, namely: 1) The existence of new products in the form of cake, spoon and donut based tape. 2) The existence of production aids in the form of mixer, oven, and ampia. 3) PKH Group has new product packaging design. It is hoped that this Community Service Program will form an independent community business economically and will certainly contribute positively to the society and its environment.Keywords: Productive, Assistance, Assorted Cakes
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Rejdak, Michał, Grzegorz Gałko, Marcin Sajdak, and Aleksandra Wieczorek. "Stamp-Charged Coke-Making Technology—An Empirical Model for Prediction of Coal Charge Density for Stamp Charging Coke Oven Batteries." Energies 15, no. 24 (2022): 9440. http://dx.doi.org/10.3390/en15249440.
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Coke-making technology utilises two systems for charging the coke oven chambers with coal—a stamp-charged system (stamp-charging) and a gravity charged system (top charging). The presented study examines the impact of selected coal properties on the effectivity of the stamping operation by measuring the bulk density of the obtained stamped coal cake. An empirical mathematical model was developed that allows the forecasting of the coal cake density based on the most frequently assessed coal parameters, such as volatile matter, ash, moisture and particle size parameters, as well as the stamping operation parameter—cumulative stamping energy. The obtained results showed that the density of the stamped coal cake increases with the increase in the stamping energy (53.3 kg/m3 increase, for increase in natural logarithm value of 1), RRSB specific coal particle diameter d′ (6.4 kg/m3 increase, for each 0.1 mm increase in d′), ash content (8.9 kg/m3 increase, for 1% point increase) and moisture content (4 kg/m3 increase, for 1% point increase), and decreases with the increase in volatile matter content (3.82 kg/m3 decrease, for 1% point increase).
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Zublev, D. G., V. D. Barsky, and A. V. Kravchenko. "Optimal oven heating of coke cake: A review." Coke and Chemistry 59, no. 11 (2016): 411–13. http://dx.doi.org/10.3103/s1068364x16110090.
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Adebobola, Taofeek Olanrewaju, Olaoluwa Omoniyi, and Damilola Gbadebo Bobola. "Design and construction of a solar powered and charcoal oven." International Journal of Multidisciplinary Research and Growth Evaluation 5, no. 2 (2024): 905–8. http://dx.doi.org/10.54660/.ijmrge.2024.5.2.905-908.
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The solar oven was designed to convert solar energy into useful heat energy within a confined space (oven chamber) which can be used for cooking and baking purposes. The oven was designed to a length of 707.5mm with a thickness of 33mm, having components like mild steel, tungsten, fibre, solar panel and a reflector to concentrate the solar radiation on the collector. The heat supply to the chamber is based on the continuous adjustment of the reflector and the solar radiation. The oven was tested for about 5hours to bake, and within the first 30minutes of putting the oven on, the heat within the oven space was at designed temperature (3000C), which is very suitable for baking. The oven was used to bake meat pie, cake and chin chin, all these were baked at different time interval and was very effective using solar energy. Charcoal was also used to bake for 2hours and immediately the charcoal started burning, the heat was distributed equally in the oven’s chamber and the heat was used to bake meat pie, chin chin. At the end of the day, its shows that solar and charcoal oven is very suitable for baking.
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Aunsary, Md Nazmul, A. M. Zahirul Islam, S. M. Nahid Hasan, Marilyn B. Aldamar, and Cheska B. Aujero. "Low carbon emission baking performance of the bread roll and cake." Malaysian Journal of Halal Research 3, no. 1 (2020): 31–37. http://dx.doi.org/10.2478/mjhr-2020-0005.
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AbstractCarbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptically, cupcake products were the most preferable one. Bread products made with substitution of 50% have been received by consumer panelists. The results of this study were also in line with the research conducted by which resulted in a substitution of spinach flour substitution of up to 60% still acceptable by panelists. Sponge cake from flour can still be received by panelists with 50% substitution. 12% of moisture will help 5 days’ self-life without chemical preservatives. The oven is the largest of the three consumers and typically accounts for between 35% and 45% of the total site carbon emissions. The dark cake pan, which holds in more heat than light-colored baking pans and bakes our cake batter faster. Considering that the most significant dark non-stick pan was suggested for baking low carbon emission, it will be reducing the baking temperature by 25° F. Good practice opportunities can be delivered for various plant/equipment utility serving could deliver on average a 10% saving in total CO2 emissions for the sector. This would speak to a CO2 decrease of 57 000 ton CO2 / year over the world.
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Ureta, M. Micaela, Daniela F. Olivera, and Viviana O. Salvadori. "Influence of baking conditions on the quality attributes of sponge cake." Food Science and Technology International 23, no. 2 (2016): 156–65. http://dx.doi.org/10.1177/1082013216666618.
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Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
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Ayunin, Nia, Firdaus Fitri, and Febbyola Raflyani. "Inovasi Mesin Duta Baru sebagai Pengaduk dan Pencetak Kue Kembang Waru di UMKM Kotagede Yogyakarta." Amalee: Indonesian Journal of Community Research and Engagement 2, no. 1 (2021): 63–73. http://dx.doi.org/10.37680/amalee.v2i1.638.
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Kembang Waru is one of the traditional cakes popular in Kotagede, Yogyakarta. The cake has a shape like a Waru leaf. One of the micro, small, medium enterprises (MSMEs/UMKM) that produces Kembang Waru cake is the one owned by Mr. Basiran Hargito. The process of making Kembang Waru cake starts with stirring the dough, pouring the dough into a mold, and baking process in an oven that uses charcoal. Based on observations, the problems occurred were the ineffectiveness and inefficiency of the kneading and pouring process. It causes workers to feel tired easily, which can reduce productivity. Based on these problems, the solution is making Duta Baru machines with an ergonomics-anthropometric approach. The purpose of making machines is to assist workers in the process of mixing and storing the dough in the mold. The approach aims to determine the dimensions of the machine according to the body size of the workers in the MSME. Besides, the aim of designing the Duta Baru machine supports the global agenda, namely Sustainable Development Goals, which can make the industry better. The machine was able to increase the productivity rate by 25%.
 Kue kembang waru merupakan makanan khas yang berasal dari Kotagede, Yogyakarta Kue ini dinamakan kembang waru sebab berbentuk seperti bunga waru. Salah satu UMKM yang memproduksi kue Kembang Waru yaitu UMKM milik Bapak Basiran Hargito. Proses pembuatan kue kembang waru mulai dari pengadukan adonan, penuangan adonan dalam cetakan, hingga proses pemanggangan dengan oven yang menggunakan arang. Berdasarkan pengamatan, ditemukan bahwa masalah yang terjadi yaitu ketidakefektifan dan ketidakefisienan proses pengadukan dan penuangan adonan. Hal ini menyebabkan pekerja mengalami kelelahan sehingga dapat menurunkan produktivitas. Berdasarkan permasalahan tersebut, maka dilakukan perancangan inovasi mesin Duta Baru dengan pendekatan ergonomi-antropometri. Pembuatan mesin bertujuan untuk membantu pekerja dalam proses pengadukan dan penuangan adonan dalam cetakan. Pendekatan ergonomi-antropometri bertujuan untuk mengetahui dimensi mesin sesuai dengan ukuran tubuh pekerja yang ada di UMKM tersebut. Selain itu, tujuan perancangan mesin Duta Baru mendukung agenda dunia yaitu Sustainable Development Goals, yang dapat membuat perindustrian menjadi lebih baik.Pembuatan mesin mampu meningkatkan tingkat produktivitas sebesar 25%.
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Onuabuchi, I. C., Angelo Moses, Anyika-Elekeh, J.U, Happiness C. Ezenwa, and David-Chukwu N. P. "Proximate Composition of Biscuits and Cakes Produced from Wheat-Sorghum Composite Flour Blends Enriched with Sunflower Seeds." African Journal of Agricultural Science and Food Research 19, no. 1 (2025): 365–78. https://doi.org/10.62154/ajasfr.2025.019.01032.
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This study evaluated the proximate composition of biscuits and cakes produced from wheat-sorghum composite flour blends enriched with sunflower seeds, with the aim of addressing protein-energy malnutrition (PEM) in developing countries. Due to rising food costs and widespread consumption of nutritionally poor snacks, this research focused on creating affordable, protein-rich alternatives. Wheat, sorghum, and sunflower seeds were cleaned, dried at 60oc for six hours for wheat and sorghum and eight hours for sunflower seeds in an oven, and milled using a hammer mill (F-23ZS England) into flour. The fine flour was obtained using a sieve and then blended in varying ratios (70:20:10; 60:20:20; 50:20:30; 70:10:20; 60:30:10; 50:30:20; and 100% wheat). Cakes and biscuits were produced using 250g and 350g of the composite blends, respectively. Proximate compositions of the samples were determined in triplicate using AOAC standard methods. Statistical analysis was performed using analysis of variance (ANOVA), and means were separated using the least significant difference (LSD) at a 0.05 significance level. Results showed significant variation in the nutritive value of the samples. Among cake samples, CWSF1 had the highest protein (10.45%) and ash (3.04%) content. Biscuit samples also varied in nutrient content, with BWSF2, BWSF4, and BWSF5 showing statistically similar protein levels. Overall, the incorporation of sunflower seed flour significantly enhanced the protein and fibre contents of both cake and biscuit samples, demonstrating the potential of these enriched snacks in combating PEM.
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Lee, Jun Ho, and Seon Ah Heo. "Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder." Food Engineering Progress 14, no. 3 (2010): 222–28. http://dx.doi.org/10.13050/foodengprog.2010.14.3.222.
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Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at 185oC for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for a*-value and sensory firmness (p<0.05, p<0.01 or p<0.001).
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Akmal Hakim Husin, Syahmil Hakim Hamzani, Shahrin Hisham Amirnordin, Mohd Faizal Mohideen Batcha, Rafiuddin Wahidon, and Makatar Wae-hayee. "Drying Studies of Oil Palm Decanter Cake for Production of Green Fertilizer." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 97, no. 2 (2022): 66–79. http://dx.doi.org/10.37934/arfmts.97.2.6679.
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The oil palm tree (Elaeis guineensis) yields palm oil from the flesh of its fruit that can be used in various industries. The extraction process produces decanter cake as one of their waste products. Drying process can be applied to the decanter cake for repurposing. The aim of this study is to determine the drying characteristics of decanter cake from the palm oil mill waste. Four thin layer drying models were used to define the drying characteristics of the decanter cake. The models are Newton model, Henderson and Pabis model, Logarithmic models and Two Term model. The samples were dried at 105°C by using convection oven, following ASTM D2974-20e1 to obtain the moisture content. Non-linear regression by using LAB Fit Curve Fitting Software was used for the statistical analysis to get the predicted data. The predicted data was compared to the experimental data carried out at three different thickness (0.3 cm, 0.5 cm and 1 cm). Coefficient of determination (R2), reduced chi-square (X2) and root mean square error (RMSE) were the statistical parameters involved. Higher R2 with lower X2 and RMSE indicates good correlation and similarities of the model prediction. Results shows that 1 cm is not suitable to be dried within three hours using mechanized dryers. From the analysis, Logarithmic model generated the best predictability for 0.3 cm and 0.5 cm thickness.
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Nekesa, Diana, Rebecca M. Nalule, Annet Kyomuhangi, Asaph K. Muhumuza, and Anselm O. Oyem. "Optimization of Heat Transfer in Cassava Flour based Cake Baking: A Computational Fluid Dynamics Approach." WSEAS TRANSACTIONS ON HEAT AND MASS TRANSFER 19 (December 31, 2024): 107–13. https://doi.org/10.37394/232012.2024.19.12.
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Cassava flour cake baking entails changes in temperature, moisture content, and volume, which are closely linked aspects in the heat and mass transfer phenomena that take place during the baking process. This process of baking is often faced with challenges related to texture and structure. Computational Fluid Dynamics is therefore utilized in this study to determine the temperature and moisture content profiles during cake baking using cassava flour in dough preparation. A mathematical model was applied in the baking process and solved using the CFD technique employing the Finite Element Method (FEM) to optimize baking conditions, that is baking temperature, time, and moisture content. Using COMSOL Multiphysics software (version 6.2), simulation results showed that as the oven temperature and temperature within the dough increase, moisture content reduces. Additionally, results also reveal that the temperature distribution within the dough increases with baking time. Moreover, simulated results conquered those in different studies on baking using wheat flour. Based on the findings, we recommend the adoption of CFD simulations in standardizing cassava cake baking and integrating value-added ingredients for improved nutritional value to give cassava a much bigger market value.
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Sánchez-Pardo, M. E., A. Ortiz-Moreno, F. J. García-Zaragoza, H. Necoechea-Mondragón, and J. J. Chanona-Pérez. "Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven." LWT - Food Science and Technology 46, no. 1 (2012): 356–62. http://dx.doi.org/10.1016/j.lwt.2011.08.013.
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Kolani, Damintode, Eric Blond, Alain Gasser, Tatiana Rozhkova, and Matthieu Landreau. "Modeling of Coal Drying before Pyrolysis." Defect and Diffusion Forum 336 (March 2013): 121–28. http://dx.doi.org/10.4028/www.scientific.net/ddf.336.121.
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The coking process is composed of two main stages: drying process and pyrolysis of coal. A heat and mass transfer model was developed to simulate the drying process of coal. The mechanisms of heat and mass transfer described in the model are: conduction through the coal cake; conduction and convection through the gas in pores; generation, flux and condensation of water vapor. The model has been implemented in finite element software. It requires basic data on the coke oven charge properties and oven dimensions as input. These input data were obtained by experiments or from the literature. The proposed model includes condensation and evaporation allowing us to reproduce the temperature plateau observed experimentally.
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Omoyi, C. O., R. R. Ana, D. O. Ushie, and Imhade P. Okokpujie. "Construction and Performance evaluation of a Dual Powered Mini Baking Oven." FUOYE Journal of Engineering and Technology 9, no. 3 (2024): 481–85. https://doi.org/10.4314/fuoyejet.v9i3.17.
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This paper describes designing, constructing, and testing a dual power baking oven prototype with combined electric and gas heating proficiencies. The oven permits users to select an electric (120V, 2000W) or gas (20,000 BTU/hr) heating system to optimize baking across dissimilar foods. Oven testing was conducted by baking homogeneous meat pies and cake recipes using electric and gas modes. Heating profiles, bake times, weight loss and internal temperatures were measured to evaluate and compare performance. The electric mode baked at 120°C for 8 minutes, while the gas mode baked at 150°C for 6 minutes. Weight loss after baking was 0.9 kg (16.2%) with electricity versus 0.95 kg (24.2%) with gas, showing increased moisture removal with gas heating. Temperature profiles demonstrated faster preheating with gas (250°C in 3 minutes) than electric (250°C in 4 minutes) under no load conditions. However, under load, electric heats up faster and reaches a higher temperature of 160°C, the gas within the same 10-minute timeframe at 140°C. According to the results, a dual-fuel small oven is achievable where the gas produces greater temperatures and faster preheating than electric, while electric offers precise, progressive heating. A Smart regulator enabled this hybrid systems to maximize benefits.
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Syukri, Daimon, Rini Bahar, Ratni Prima Lita, et al. "INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG." Jurnal Hilirisasi IPTEKS 8, no. 1 (2025): 559–69. https://doi.org/10.25077/jhi.v8i1.861.
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Tujuan kegiatan ialah melakukan inovasi produk D’roose cake menjadi kue fungsional yang dapat membuat peluang dan ace card bagi usaha D’roose cake yang dapat menyesuaikan perkembangan dan permintaan terhadap produk sehat yang sedang menjadi tren pasar pada saat ini. Penelitian yang dilakukan adalah kualitatif dengan melakukan studi kasus terhadap produk hasil inovasi menggunakan stevia. Pelaksanaan dilakukan menjadi tiga tahap, pertama tahap pendahuluan dimana dilakukan sosialisasi dan diskusi dengan mitra mengenai tujuan, target, dan luaran program. Kedua tahap pelaksanaan, melakukan penelitian dan modifikasi pada resep produk yang telah ada, yakni pada bolu pisang. Ketiga tahap evaluasi, pada tahap ini dilakukan evaluasi terhadap penerimaan masyarakan pada produk hasil inovasi. Hasil kegiatan ini peningkatan kapasitas produksi melalui upgrade alat pemanggang atau oven. Setelah dilakukan upgrade alat kini dapat memproduksi 150 roti dalam waktu ±4 jam. Kemudian produk hasil inovasi dicobakan ke pasaran pada kegiatan Car Free Day di Gor H. Agus Salim mendapatkan respon konsumen yang baik. Kesimpulan dari kegiatan ini UMKM D’Roose Cake merupakan salah satu industri kue dan bakeri yang telah memiliki izin edar P-IRT dan bersertifikasi halal. Kendala yang dihadapi oleh UMKM ini ialah keterbatasan dalam kapasitas produksi. Menanggapi hal tersebut dilakukan upaya pengembangan produksi produk UMKM D’Roose Cake melalui peningkatan kapasitas alat produksi dan pengembangan produk berbasis stevia. Telah dilakukan pengujian pasar untuk produk tersebut pada kegiatan Car Free Day di Gor H. Agus Salim dan diperoleh respon positif konsumen terhadap produk berbasis stevia tersebut.
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Qiram, Ikhwanul. "PKM Kelompok Usaha Roti dan Kue : Optimalisasi Produk dan Proses Produksi Berbasis Pemanfaatan Teknologi Tepat Guna di Desa Pesucen dan Desa Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi Provinsi Jawa Timur." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 2, no. 2 (2018): 97. http://dx.doi.org/10.36339/je.v2i2.161.
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Micro, Small and Medium Enterprises (UMKM) in Banyuwangi have a proportion of 99.81% compared to largeand medium industries which amount to 0.19%. The types of bread and cakes UMKM develop along with the busyness of thecommunity and the dynamics of social life. This Community Partnership Program (PKM) aims to increase the knowledge andproductivity of the Micro Business Bread and Cake Group in the village of Pesucen and Kalipuro Village, Kalipuro District,Banyuwangi Regency. This PKM activity is carried out by holding a vertical mixer dough mixer and an automatic heat regulating bread oven. The next step is to carry out production management and bookkeeping training activities as well as operating training and equipment tools. With the support of this activity, it is expected to increase the productivity of the business being developed expected to improve production and management capacity so as to accelerate business development. This development is also expected to be able to open employment opportunities
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Chimsook, Thitiphan, and Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil." Key Engineering Materials 735 (May 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.
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This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.
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Julianti, Elisa, Ridwansyah Ridwansyah, Terip Karo-Karo, and Halimatuddahliana Halimatuddahliana. "Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai." Riau Journal of Empowerment 1, no. 2 (2019): 75–83. http://dx.doi.org/10.31258/raje.1.2.10.
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Industri bakery merupakan salah satu industri pangan yang terus mengalami peningkatan seiring dengan meningkatnya pendapatan serta terjadinya perubahan gaya hidup masyarakat. Peningkatan jumlah usaha bakery berdampak pada semakin tingginya kebutuhan akan terigu sehingga dapat mengancam ketahanan pangan nasional. Faidah Catering Service serta Baraqah Q Snack, Cake dan Cookies merupakan Mitra UKM yang bergerak di bidang pengolahan produk bakery di Kota Binjai. Berdasarkan analisis situasi yang menjadi permasalahan kedua UKM ini adalah rendahnya kapasitas produksi dan persaingan dalam pemasaran produk. Penggunaan bahan baku terigu dalam pengolahan produk menjadikan produk yang dihasilkan sama dengan produk bakery oleh UKM lain. Penggunaan fasilitas produksi yang sederhana menyebabkan kapasitas produksi rendah. Metode penyelesaian masalah yang diusulkan kepada Mitra UKM adalah diversifikasi produk penggunaan bahan baku tepung umbi-umbian local, berupa tepung ubi kayu dan ubi jalar. Peningkatan kapasitas produksi dilakukan dengan pelatihan penggunaan peralatan produksi berupa mixer adonan dan oven pemanggang kapasitas besar. Hasilnya diversifikasi produk cake dan cookies menggunakan bahan baku tepung non terigu bisa diterima oleh konsumen dan meningkatkan pemasaran.
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Zublev, D. G., V. D. Barsky, and A. V. Kravchenko. "Optimal Oven Heating of Coke Cake 3. Theory of Pulsating Combustion." Coke and Chemistry 62, no. 6 (2019): 230–33. http://dx.doi.org/10.3103/s1068364x19060097.
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Keiluhu, Henderina J., Vita Purnamasari, Daniel Z. K. Wambrauw, Aryanti S. Pallo, and Rosalinda Alatubir. "Pelatihan Pembuatan Tepung Pisang dan Produk Olahannya Bagi Ibu-Ibu Anggota PW Jemaat GKI Getsemani Kotaraja, Jayapura." Bakti Hayati: Jurnal Pengabdian Indonesia 3, no. 1 (2024): 1–7. http://dx.doi.org/10.31957/bhjpi.v3i1.3585.
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Banana is the well-known fruit plant with nearly every part of the plant can be used or consumed. Banana fruit are rarely converted into banana flour, especially in Jayapura. Instead, they are typically eaten raw or processed into fried or chipped bananas. This community service project's objectives were to: (a) spread knowledge of the advantages of banana flour; and (b) teach people in making processed banana flour so that it can be sold for profit rather than just for personal use. After a lecture on banana flour benefit, participants were given the opportunity to make cakes using the flour. This project was conducted on August 26 and September 2, 2023 with 27 participants from the Gethsemane Indonesian Christian Church Women's Fellowship in the Kotaraja Jayapura area as participants. Banana flour was made using the drying method in the sun or in the oven. Cake products made from banana flour made in this activity were banana flour cookies and brownies. This activity received a good response and high satisfaction from activity participants, with the rate to 97%.
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Duniaji, Agus Selamet, I. A. A. Anom Jambe, and Ni Nyoman Puspawati. "Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu." Jurnal Ilmiah Teknologi Pertanian Agrotechno 3, no. 1 (2018): 284. http://dx.doi.org/10.24843/jitpa.2018.v03.i01.p04.
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The aim of this research is to know the anthocyanin content and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin content, moisture content and texture of thePiaPurple Sweet Potato. This research was carried out to know the substitution of purple sweet potato and wheat such as (100% : O%= T0), (95% : 5%,=T1) (90% : 10%=T2), (85 %: 15%=T3), (80% : 20%=T4 and 75% : 25%=T5). Experiments were performed with 3 repetitions. Parameters measured were anthocyanin content (Apriantono et al., 1989), the water content with the oven method (Selamet Sudarmaji, 1997) and sensory test with Scoring test. The research of results showed that the addition concentration of purple sweet potato 10% give the best results pia cake with the characteristics of the water content of 29.10%, anthocyanin 2.87%, texture preferred (score 6:06), color preferred (6:20) and the flavor is preferred (score 6:53)
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Yosua Fernando H. "Pengaruh Proporsi Kacang Merah Dan Suhu Pengovenan Terhadap Karakter Brownies Kacang Merah (Phaseolus Vulgaris L.)." Jurnal BisTek PERTANIAN Agribisnis dan Teknologi Hasil Pertanian 9, no. 2 (2023): 10–17. http://dx.doi.org/10.37832/bistek.v9i2.57.
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Red beans (Phaseolus vulgaris L) belong to the group of peas (legume). The technology of shading is one of the alternative processes of semi-finished products that are recommended because they are more durable to be stored. There are two types of brownies, steamed brownies and oven brownies. Red bean flour can replace 10% wheat flour in making brownies and can replace 20% flour in the manufacture of sponge cake products. Increased oven temperature will increase development volume and texture. The purpose of this study was to determine the proportion of red bean flour and oven temperature to the character of red bean brownies. The factorial 2-factor study design was arranged in a Randomized Block Design (RBD). The observation variable consisted of antioxidant activity, hardness, protein, crude fiber, organoleptic test (flavor, aroma, texture. Proportion 1 factor T0 (0 gr red bean flour + 100 gr flour), T1 (50 gr red bean flour + 50 gr wheat flour), T2 (70 grams of red bean flour + 30 grams of flour) 2. Factor 2 oven temperature (160, 180, 220 ˚ C) The chosen treatment is the proportion of red bean flour 70 gr + wheat flour 30 grams and oven temperature 160 ˚C with antioxidant activity (42.8%), Hardness (0.96 N), Protein (9.7%), Crude fiber (3.6%), and panelist preference for Aroma value (4,33) , Taste (4.43), and Texture (4.33).
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NUSHIO, Kouichi, Takashi MATSUI, Kouji HANAOKA, Katsutoshi IGAWA, and Ken-ichi SORIMACHI. "Mathematical Modelling of Clearance between Wall of Coke Oven and Coke Cake." Tetsu-to-Hagane 81, no. 6 (1995): 625–30. http://dx.doi.org/10.2355/tetsutohagane1955.81.6_625.
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Zublev, D. G., V. D. Barsky, and A. V. Kravchenko. "Optimal Oven Heating of Coke Cake. 2. Selection of the Inert Gas." Coke and Chemistry 61, no. 8 (2018): 291–96. http://dx.doi.org/10.3103/s1068364x18080094.
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FUKADA, Kiyoshi, Tetsuya YAMAMOTO, Izumi SHIMOYAMA, and Yusuke DOHI. "Effect of Coke Fissure on Clearance between Coke Cake and Oven Wall." Journal of the Japan Institute of Energy 90, no. 9 (2011): 834–39. http://dx.doi.org/10.3775/jie.90.834.
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Pasche Guignard, Florence. "A Gendered Bun in the Oven. The Gender-reveal Party as a New Ritualization during Pregnancy." Studies in Religion/Sciences Religieuses 44, no. 4 (2015): 479–500. http://dx.doi.org/10.1177/0008429815599802.
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By appropriating both medical and communication technologies, the gender-reveal party has recently emerged as a ritual performance centered on a dramatically staged disclosure of the sex of a gestating fetus. The gender-reveal party is an example of the new forms of ritualization that take place during pregnancy in 21st-century North America. Typically, the focal point of the party is when the future parents cut a cake whose inside color (blue or pink) reveals the sex of the fetus. This article examines the ritual dynamics and creativity at work in the preparation, the performance and the mediated dissemination of this festive occasion. Key elements of the ritual will be described, as well as its conditions of emergence in a context where neither medical nor religious institutions offer ritual options deemed appropriate enough for celebrating joyfully and emotionally during pregnancy.
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Silva, José, Luís Serrano, Pedro Martins, Hugo Ferreira, Paulo Váz, and Emanuel Guerra. "A Case Study of a Solar Oven’s Efficiency: An Experimental Approach." Sustainability 17, no. 2 (2025): 428. https://doi.org/10.3390/su17020428.
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This research presents the design, construction, and experimental evaluation of a novel box-type solar oven optimized for enhanced thermal efficiency and heat retention, developed to address the challenges of sustainable cooking in temperate climates. The solar oven, measuring 120 cm × 60 cm × 45 cm, incorporates strategically designed rock wool insulation and 5 kg of steel plates as thermal mass, along with a double-glazed glass cover tilted at an experimentally optimized angle of 15° relative to the horizontal plane. Extensive experimental testing was conducted in Viseu, Portugal (40° N latitude) under varying meteorological conditions, including solar irradiance levels ranging from 400 to 900 W/m2 and wind speeds of up to 3 m/s. The results demonstrated that the oven consistently achieved internal temperatures exceeding 160 °C, with a peak temperature of 180 °C, maintaining cooking capability even during periods of intermittent cloud cover. Quantitative analysis showed that the thermal efficiency of the oven reached a peak of 38%, representing a 25–30% improvement over conventional designs. The incorporation of thermal mass reduced temperature fluctuations by up to 40%, and the enhanced insulation reduced conductive heat loss by approximately 30%. Cooking tests validated the oven’s practical effectiveness, with the successful preparation of various foods including rice (90 min), cake (120 min), vegetables (60 min), and bread (110 min). This study provides comprehensive performance data under different meteorological conditions, including detailed temperature profiles, heating rates, and thermal efficiency measurements. By addressing key limitations of prior models, particularly the challenge of temperature stability during variable solar conditions, the proposed solar oven offers a cost-effective, efficient solution that can be adapted for use in diverse climates and regions, with particular relevance to areas seeking sustainable alternatives to traditional cooking methods.
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Dubrovina, Ol'ga, and Tatyana Zubkova. "PEANUT FLOUR INFLUENCE ON SPONGE CAKE BAKING PROPERTIES." Bulletin of KSAU, no. 5 (July 10, 2024): 223–29. http://dx.doi.org/10.36718/1819-4036-2024-5-223-229.
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The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.
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Ren, Baiming, Yaqian Zhao, Bin Ji, Ting Wei, and Cheng Shen. "Granulation of Drinking Water Treatment Residues: Recent Advances and Prospects." Water 12, no. 5 (2020): 1400. http://dx.doi.org/10.3390/w12051400.
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Beneficial reuse of drinking water treatment plant residues (WTRs) has been intensively studied worldwide in the last decades, but few engineering applications can be found. The majority of WTRs were directly reused in cake form (after dewatering), e.g., alum sludge cake as main substrate used in constructed wetlands (CWs), or oven dried and ground powdery form, e.g., sorbent for pollutant removal. However, WTRs reuse in such forms has several drawbacks, i.e., difficulty of recovering and easy clogging (in CWs), which result in limited WTRs engineering applications. Granulation or pelleting could widen and be a wiser WTRs reuse route and also seems to be a promising strategy to overcome the “application bottleneck” issues. In the literature, a number of trials of WTRs granulation have been reported since 2008, including sintering ceramsite, gel entrapment and newly emerged techniques. Hence, there is a need to overlook these studies and promote WTRs granulation for further development. To this end, this review firstly provides a piece of updated comprehensive information and critical analysis regarding WTRs granulation/pelleting technology. It aims to enhance WTRs granulation studies in the developing stage and thus enlarge WTRs engineering applications.
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Zaidar, Emma. "Production and Characterization of Edible Film from A Mixture of Tapioca Flour, Yellow Pump (Cucurbita moschatal D), Chitosan, and Glycerine for Application as A Layer Cake Packing." Journal of Chemical Natural Resources 2, no. 2 (2022): 121–31. http://dx.doi.org/10.32734/jcnar.v2i2.9325.
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The experiment of production and characterization of an edible film by mixing tapioca starch, pumpkin (Curcubita moschatal D.), chitosan, and glycerine with applications as the wrapping of layer cake has been done. The edible film was produced by mixing 2.5 g of tapioca starch, 3.5 g of pumpkin, and 40 mL of aquadest, then adding 4 % of chitosan, and 2 mL of glycerine. After homogenous, it was poured into an acrylic pan and dried in an oven at 35-45°C degrees for 2 days. Characterization of an edible film physically obtained thickness was 0.25 mm, tensile strength was 0.06 kgF/mm2 and elongation was 22.77 %. Morphology test of SEM (Scanning Electron Microscopy) produces edible film have pores that were tight, flat, and a bit compatible surface. And the FT-IR spectrum analysis showed the spectrum at 2939.52 cm-1 for the Alkana group (CH) and 3402.43 cm-1 for the hydroxyl group (OH). The result of the nutrition analysis of edible film was 28.2 % of carbohydrate content, 8.23 % protein content, 1.49 % of fat content, 25.6 % of water content, and 0.36% of ash content. An edible film can also be used as a wrapping for a layer cake.
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Mukina, N. V., A. P. Chernousova, D. V. Miroshnichenko, N. А. Desna, A. V. Sytnik, and V. V. Koval. "Preparation of coal charge for coke battery complex №. 5, 6 at Coke Production of PJSC «ArcelorMittal Kryvyi Rih»." Journal of Coal Chemistry 3, no. 3 (2021): 8–20. http://dx.doi.org/10.31081/1681-309x-2021-0-3-8-20.
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PREPARATION OF COAL CHARGE FOR COKE BATTERY COMPLEX NO. 5, 6 AT COKE PRODUCTION OF PJSC «ARCELORMITTAL KRYVYI RIH» © N.V. Mukina, A.P. Chernousova (Coke Production of PJSC «ArcelorMittal Kryvyi Rih», 50095, Dnipropetrovsk region, Kryvyi Rih, Kryvorizhstal str., 1, Ukraine), D.V. Miroshnichenko, Doctor of Technical Sciences (NTU "Kharkov Polytechnic Institute", 61002, Kharkov, Kirpicheva st, 2, Ukraine), N.А. Desna, PhD in technical sciences, A.V. Sytnik, PhD in technical sciences, V.V. Koval (State Enterprise "Ukrainian State Research Coal Chemical Institute (UHIN)", 61023, Kharkov, Vesnina st., 7, Ukraine) The article highlights the methodological foundations and the results of research on the development of criteria and practical recommendations aimed at optimizing the composition of coal charges of coke oven batteries No. 5, 6 of the coke-chemical production of РJSC "ArcelorMittal Kryvyi Rih" to obtain coke of the required quality from the rammed charge. The defining indicator of the production of coke using the technology of compaction of coal charges is the strength of the compacted cake. The most successful way to determine this indicator is to assess the strength by an indirect method according to the value of the shear strength (ϭss) of rammed batch samples in laboratory conditions. This method allows to identify changes in the strength of the coal cake and take the necessary measures to prevent or minimize the number of collapses during loading. The article gives images of installations for laboratory compaction of coal charge and determination of the shear strength of the resulting cake; the methodology for determining this indicator is given. As a result of the above studies, it has been established that the density of the tamped cake from crushed individual coals included in the raw material base of the by-product coke production of РJSC "ArcelorMittal Kryvyi Rih" is closely related to the content in coal raw materials of classes <3 and <0.5 mm. An increase in the content of classes <3 and <0.5 mm leads to an increase in the index ϭss. It is also shown that the actual values of ϭss for binary coal mixtures are higher than the calculated ones. It has been established that with an increase in the level of grinding of coal charges from 90,1 to 92,2 %, an increase in the value of the index ϭss is observed from 12.5 to 15.0 кРа, that is, by 20 %. With an increase in the moisture content of the charge from 10,0 to 11,5 %, the strength of the compacted cake increases. An increase in the moisture content above 12 % is undesirable due to a decrease in the strength of the rammed coal cake, as well as an increase in heat consumption for coking due to the consumption of moisture evaporation. Keywords: coal, preparation, shear strength of the rammed cake, moisture content, particle size distribution. Corresponding author N.V. Mukina, е-mail: Natalia.Mukina@arcelormittal.com
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Mukina, N. V., A. P. Chernousova, D. V. Miroshnichenko, N. А. Desna, A. V. Sytnik, and V. V. Koval. "Preparation of coal charge for coke battery complex №. 5, 6 at Coke Production of PJSC «ArcelorMittal Kryvyi Rih»." Journal of Coal Chemistry 3, no. 3 (2021): 8–20. http://dx.doi.org/10.31081/1681-309x-2021-0-3-8-20.
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PREPARATION OF COAL CHARGE FOR COKE BATTERY COMPLEX NO. 5, 6 AT COKE PRODUCTION OF PJSC «ARCELORMITTAL KRYVYI RIH» © N.V. Mukina, A.P. Chernousova (Coke Production of PJSC «ArcelorMittal Kryvyi Rih», 50095, Dnipropetrovsk region, Kryvyi Rih, Kryvorizhstal str., 1, Ukraine), D.V. Miroshnichenko, Doctor of Technical Sciences (NTU "Kharkov Polytechnic Institute", 61002, Kharkov, Kirpicheva st, 2, Ukraine), N.А. Desna, PhD in technical sciences, A.V. Sytnik, PhD in technical sciences, V.V. Koval (State Enterprise "Ukrainian State Research Coal Chemical Institute (UHIN)", 61023, Kharkov, Vesnina st., 7, Ukraine) The article highlights the methodological foundations and the results of research on the development of criteria and practical recommendations aimed at optimizing the composition of coal charges of coke oven batteries No. 5, 6 of the coke-chemical production of РJSC "ArcelorMittal Kryvyi Rih" to obtain coke of the required quality from the rammed charge. The defining indicator of the production of coke using the technology of compaction of coal charges is the strength of the compacted cake. The most successful way to determine this indicator is to assess the strength by an indirect method according to the value of the shear strength (ϭss) of rammed batch samples in laboratory conditions. This method allows to identify changes in the strength of the coal cake and take the necessary measures to prevent or minimize the number of collapses during loading. The article gives images of installations for laboratory compaction of coal charge and determination of the shear strength of the resulting cake; the methodology for determining this indicator is given. As a result of the above studies, it has been established that the density of the tamped cake from crushed individual coals included in the raw material base of the by-product coke production of РJSC "ArcelorMittal Kryvyi Rih" is closely related to the content in coal raw materials of classes <3 and <0.5 mm. An increase in the content of classes <3 and <0.5 mm leads to an increase in the index ϭss. It is also shown that the actual values of ϭss for binary coal mixtures are higher than the calculated ones. It has been established that with an increase in the level of grinding of coal charges from 90,1 to 92,2 %, an increase in the value of the index ϭss is observed from 12.5 to 15.0 кРа, that is, by 20 %. With an increase in the moisture content of the charge from 10,0 to 11,5 %, the strength of the compacted cake increases. An increase in the moisture content above 12 % is undesirable due to a decrease in the strength of the rammed coal cake, as well as an increase in heat consumption for coking due to the consumption of moisture evaporation. Keywords: coal, preparation, shear strength of the rammed cake, moisture content, particle size distribution. Corresponding author N.V. Mukina, е-mail: Natalia.Mukina@arcelormittal.com
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Shahapuzi, Nur Syafikah, Farah Saleena Taip, Norashikin Ab Aziz, and Anvarjon Ahmedov. "Effect of oven temperature profile and different baking conditions on final cake quality." International Journal of Food Science & Technology 50, no. 3 (2014): 723–29. http://dx.doi.org/10.1111/ijfs.12679.
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Sakin-Yilmazer, Melike, Figen Kaymak-Ertekin, and Coskan Ilicali. "Modeling of simultaneous heat and mass transfer during convective oven ring cake baking." Journal of Food Engineering 111, no. 2 (2012): 289–98. http://dx.doi.org/10.1016/j.jfoodeng.2012.02.020.
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Garrison, Carolyn L., and M. Virginia Peart. "Effects of Radiant Heat Transfer: Cake Baking in a Conventional Electric Residential Oven." Home Economics Research Journal 14, no. 3 (1986): 336–41. http://dx.doi.org/10.1177/1077727x8601400307.
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Sakin, Melike, Figen Kaymak-Ertekin, and Coskan Ilicali. "Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking." Journal of Food Engineering 83, no. 3 (2007): 463–74. http://dx.doi.org/10.1016/j.jfoodeng.2007.04.007.
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