Optimization of Heat Transfer in Cassava Flour based Cake Baking: A Computational Fluid Dynamics Approach

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.