Analysis of random variability in biscuit cooling

摘要

The cooling of biscuits after baking can be considered as a random phenomenon. The Fourier field equation for transient heat transfer is used as the basis for the deterministic modelling of a single biscuit in a laboratory cooler. The Monte Carlo method is applied to the Fourier equation to predict the dispersion in biscuit surface temperature at the end of the cooling process. Theoretical solutions are also used to characterise the variability in biscuit temperature by considering biscuit cooling as a probabilistic thermal process.