Technical report: the analysis of space efficiency and heat distribution in brownies pans / Suhailah Mohamed, Muhammad Hazim Mohd Abd Rahim and Salihuddin Sidek

In baking brownies, the two most important things that bakers try to achieve are space efficiency and quality of the baked brownies. In terms of space efficiency, square shape pan is said to be the best shape in maximizing the space used in an oven. While, in terms of quality of brownies which is determined by heat distribution, brownies in round pan is perfectly cooked compared to square pan. The main objectives of this project are to analyze the heat distribution in baking brownies in square and round pan and to determine the best shape of pan that is fully utilizing the space in the oven. For spatial optimization part, Minimum Bounding Rectangle (MBR) technique is applied to find the shape of brownies pan that fully utilizes the space in an oven. On the other hand, for heat distribution analysis, the square pan shape used the method of finite difference method while the round shape pan applied separation of variable method in Bessel differential function. It is proved that square pan is the best pan shape in maximizing the usage of oven space and in the matter of heat distribution, round pan is evenly distributed better than square pan.