ShareModelling of simultaneous heat and water transport in the baking process.
Author(s) : SABLANI S. S., MARCOTTE M., BAIK O. D., CASTAIGNE F.
Type of article: Article
Summary
This article reviews the studies published on heat and moisture transport in bakery products during the baking process.
Details
- Original title: Modelling of simultaneous heat and water transport in the baking process.
- Record ID : 1999-2392
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 3
- Publication date: 1998
Links
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Mass transfer; Bread; Heat transfer; Simulation; Bakery product; Process; Water
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- Author(s) : ANDRONIC-CIOCAN D., BULANCEA M., DABIJA A., et al.
- Date : 2007
- Languages : English
- Source: Ann. Univ. Dunarea Jos Galati, VI - vol. 1
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Technical computations for refrigeration with B...
- Author(s) : SLUIS S. M. van der, ROUWEN W.
- Date : 1993/12
- Languages : Dutch
- Source: Koude Mag. - n. 12
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Fermentation process and grain structure of bak...
- Author(s) : TAKANO H., NAITO S., ISHIDA N., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
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Nuclear magnetic resonance studies of water mob...
- Author(s) : CHEN P. L., LONG Z., RUAN R., LABUZA T. P.
- Date : 1997
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 2
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REFRIGERATION TECHNIQUES IN BAKERIES.
- Author(s) : KOLODZIEJSKI M.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 8
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