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Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani

The topic of this project covers the study of the enlightenment phase of cracker during baking. Most of the researchers focused on solving the problem by experimental, while we decide to solve by mathematically. Baking air temperature, Ta (°C), cracker temperature, Tb (°C) baking time, t (minutes),...

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Main Authors: Shahman, Nur Fatihah, Mokhtar, Nurul Najwa, Ghani, Siti Nur Ainsyah
Format: Student Project
Language:English
Published: 2016
Subjects:
Study and teaching
Equations
Differential equations. Runge-Kutta formulas
Online Access:https://ir.uitm.edu.my/id/eprint/109968/1/109968.pdf
https://ir.uitm.edu.my/id/eprint/109968/
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spelling my.uitm.ir.1099682025-02-11T08:45:02Z https://ir.uitm.edu.my/id/eprint/109968/ Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani Shahman, Nur Fatihah Mokhtar, Nurul Najwa Ghani, Siti Nur Ainsyah Study and teaching Equations Differential equations. Runge-Kutta formulas The topic of this project covers the study of the enlightenment phase of cracker during baking. Most of the researchers focused on solving the problem by experimental, while we decide to solve by mathematically. Baking air temperature, Ta (°C), cracker temperature, Tb (°C) baking time, t (minutes), ideal gas temperature, R (J/mol/K), energy of activation, Ea (kl /mol) and kinetic constant of enlightenment reaction, ko are involved in the enlightenment phase of cracker during baking. The suitable baking air temperature of the experiment is 180°C and 210°C. The kinetic approach is used to describe color formation during baking. Kinetics parameter estimated from the experiment which closed to actual baking condition. The resulting equations were solved using analytical solution and appropriate numerical methods which are Explicit Euler's method and Fourth-Order Runge-Kutta (RK4) method. Then the validated approximated solution, analytical solution and experimental data were obtained in order to compare the relative errors. The error accuracy of the RK4 method is higher compared to Explicit Euler's method. This project identifies the effect Ea and ko parameter on the lightness, L* variation of the cracker surface. This parametric study shows that by increasing the value of the Ea, the lightness increase slowly. While, the lightness increase rapidly as the value of ko parameter is increased. 2016 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/109968/1/109968.pdf Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani. (2016) [Student Project] <http://terminalib.uitm.edu.my/109968.pdf> (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Study and teaching
Equations
Differential equations. Runge-Kutta formulas
spellingShingle Study and teaching
Equations
Differential equations. Runge-Kutta formulas
Shahman, Nur Fatihah
Mokhtar, Nurul Najwa
Ghani, Siti Nur Ainsyah
Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
description The topic of this project covers the study of the enlightenment phase of cracker during baking. Most of the researchers focused on solving the problem by experimental, while we decide to solve by mathematically. Baking air temperature, Ta (°C), cracker temperature, Tb (°C) baking time, t (minutes), ideal gas temperature, R (J/mol/K), energy of activation, Ea (kl /mol) and kinetic constant of enlightenment reaction, ko are involved in the enlightenment phase of cracker during baking. The suitable baking air temperature of the experiment is 180°C and 210°C. The kinetic approach is used to describe color formation during baking. Kinetics parameter estimated from the experiment which closed to actual baking condition. The resulting equations were solved using analytical solution and appropriate numerical methods which are Explicit Euler's method and Fourth-Order Runge-Kutta (RK4) method. Then the validated approximated solution, analytical solution and experimental data were obtained in order to compare the relative errors. The error accuracy of the RK4 method is higher compared to Explicit Euler's method. This project identifies the effect Ea and ko parameter on the lightness, L* variation of the cracker surface. This parametric study shows that by increasing the value of the Ea, the lightness increase slowly. While, the lightness increase rapidly as the value of ko parameter is increased.
format Student Project
author Shahman, Nur Fatihah
Mokhtar, Nurul Najwa
Ghani, Siti Nur Ainsyah
author_facet Shahman, Nur Fatihah
Mokhtar, Nurul Najwa
Ghani, Siti Nur Ainsyah
author_sort Shahman, Nur Fatihah
title Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
title_short Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
title_full Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
title_fullStr Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
title_full_unstemmed Technical report: numerical estimation of enlightenment phase of cracker during baking / Nur Fatihah Shahman, Nurul Najwa Mokhtar and Siti Nur Ainsyah Ghani
title_sort technical report: numerical estimation of enlightenment phase of cracker during baking / nur fatihah shahman, nurul najwa mokhtar and siti nur ainsyah ghani
publishDate 2016
url https://ir.uitm.edu.my/id/eprint/109968/1/109968.pdf
https://ir.uitm.edu.my/id/eprint/109968/
_version_ 1825165138994397184
score 13.239859

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