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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METHODES DE CALCUL DE L'ACTIVITE DE L'EAU DANS ...
- Author(s) : DELMER F.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 2
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Optimization of frozen prebaked bread manufactu...
- 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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LA CONGELATION DES PATES A PAINS COMME EVOLUTIO...
- Author(s) : DEVEAUX R.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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Cooling and freezing simulation of bakery produ...
- Author(s) : SLUIS S. M. van der
- Date : 1993/11/15
- Languages : English
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
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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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