Comparison Study between FEM Simulation and Experimental of Heat and Mass Transfer in Kek Lapis Sarawak Baking

• Main Authors: Ana Sakura, Zainal Abidin, Nazreen, Junaidi, M. S., Hamsawi, Andrew Ragai, Henry Rigit, Mohamad Syazwan Zafwan, Mohamad Suffian, Shahrol, Mohamaddan, Rasli, Muslimen, Annisa, Jamali
• Format: Article
• Language: English
• Published: UTHM Publisher 2018
• Subjects: TJ Mechanical engineering and machinery; TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://ir.unimas.my/id/eprint/22908/1/Ana%20Sakura%2C%20Binti%20Zainal%20Abidin.pdf; http://ir.unimas.my/id/eprint/22908/; http://penerbit.uthm.edu.my/ojs/index.php/ijie/article/view/3490

Kek Lapis Sarawak is specialty dish from Sarawak. Kek Lapis Sarawak industry contributes a lot to the state’s economy. In cake industry, the use of oven in the baking process contributes to high energy consumption. Nowadays, energy has become an operational issue and there is a need to minimize en...