Numerical explorations of cake baking using the nonlinear heat equation
- UNCW Author/Contributor (non-UNCW co-authors, if there are any, appear on document)
- Rebecca Wilkinson (Creator)
- Institution
- The University of North Carolina Wilmington (UNCW )
- Web Site: http://library.uncw.edu/
- Advisor
- Russell Herman
Abstract: Much can be said about the culinary aspects of cake baking. How much of and
which types of ingredients are used to determine the flavor of the cake. However,
is flavor the only ingredient for taste? Does a dry, crumbling cake still satisfy the
pallet? One can control the flavor of the batter, but once it is placed in the oven
for baking, what determines the consistency of the finished dessert? We consider a
simple model of the actual baking process which is based on the diffusion equation
@T
@t
= r · (DrT) , (1)
where D is the heat diffusivity of the batter and T is the temperature of the cake at
time t. We begin with this model and numerically investigate solutions for various
cake geometries while also looking at the effects of varying the heat diffusivity over
space and time.
Numerical explorations of cake baking using the nonlinear heat equation
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Created on 1/1/2009
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Additional Information
- Publication
- Thesis
- A Thesis Submitted to the University of North Carolina Wilmington in Partial Fulfillment of the Requirements for the Degree of Master of Science
- Language: English
- Date: 2009
- Keywords
- Baking--Mathematical models, Baking--Mathematics, Cake--Mathematics, Heat equation, Nonlinear functional analysis
- Subjects
- Nonlinear functional analysis
- Heat equation
- Baking -- Mathematics
- Baking -- Mathematical models
- Cake -- Mathematics