Baking Time

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Baking Time
Heat Transfer Project Fall 2006

• Baking Cakes of Science
• By
• Ryan Johnson
• Desirée Wolfgramm
• John Wolfgramm

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Purpose of Baking Project

• When something needs to be baked and there isnt
  enough time to bake it properly what do you do?
• For our project we found the shortest baking time
  necessary to bake a delicious cake.
• We baked four cakes Each one at a different
  temperature and for a different amount of time.
  This was done so that we could figure out the
  quickest time possible to bake a cake that still
  turns out good. By shortening the baking time of
  the cake the baking temperature had to be
  increased, but to figure out the best time and
  temperature we had to control our experiments.

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A Controlled Baking Environment

• All cakes baked were the same
• Same brand of cake mix
• Same flavor of cake mix
• The cake batter for each cake was beat with a
  mixer for 30 seconds to ensure the same batter
  consistency
• All cake batter was at the same initial
  Temperature (Ti 65F) before baking
• The oven was fully preheated before putting in
  each cake
• The same size of pyrex dish was used for each
  cake
• The thickness of each cake was initially the same

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Cake 1

• Cake 1 was baked at a 100F cooler than
  recommended and at a calculated longer period of
  time. It baked at 121.11C for 2892 seconds, its
  final temperature was 52.78C.
• Texture Only a thin layer along the bottom
  corner was cooked. The rest of the cake had the
  consistency of pudding.

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Cake 2

• Cake 2 was baked at the recommended time and
  temperature, at 176.67C for 2250 seconds, its
  final temperature was 57.22C.
• Texture Cooked perfectly. Toothpick came out
  clean. Tasted real good!

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Cake 3

• Cake 3 was baked at a 100F hotter than
  recommended and at a calculated shorter period of
  time. It baked at 232.22C for 1608 seconds, its
  final temperature was 90.56C.
• Texture The cake looked good. Bottom and sides
  were overcooked. At the end of the time it
  started to smell burnt.

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Cake 4 (Ideal)

• Cake 4 was baked at 50F hotter than recommended
  and at a calculated shorter period of time. It
  baked at 204.44C for 1864 seconds, which is
  about 6.5 minutes shorter than recommended. Its
  final temperature was 65.55C.
• Texture The cake turned out to be very similar
  to the recommended cake, and it was very tasty!

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Calculations

• Convection oven
• Calculated the amount of heat transfer for the
  recommended cake and found that same amount for a
  higher temperature
• Properties for the glass and even the cake were
  found in the text book
• Estimated about 25 W/m2K for convection
  coefficient