Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model

The moisture diffusivity of food is a very important physical parameter to model baking processes. Unfortunately, specific moisture diffusivity values are not easily found in literature, especially measured or calculated during the baking processes. The main methods used to estimate the moisture diffusivity are based on the second Fick's law, but there are significant differences in the way of applying these laws. The aim of this work is to...