Comparative thermophysical analysis reveals quality degradation and low energy efficiency in conventional cupcake baking, highlighting microwave heating as a rapid alternative.
Heat transfer in conventional baking is slow because of the convection, and conduction is the most important way for heat transfer.Therefore, a high temperature and long processing time in the conventional baking process damaged the quality, for example, the nutritional value, color, flavour, and texture of the baked product.In addition, energy efficiency was low.Therefore, researchers were looking for an alternative method to produce high-quality products.One solution for an effective and rapid thermal process is the use of a microwave (Izadi Najafabadi et al., 2014).
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Soleimanifard et al. (2024) studied this question.
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