American baking powders and alum

Heat and Mass Transfer in Industrial Biscuit Baking Oven and Effect of Temperature on Baking Time

This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations, then they are discretized by finite difference method (FDM), and finally, after encoding and writing a program for the computer, we run it. T...

Baking Powder

A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate (cream of tartar), or sodium hydrogenphosphate. ...

baking industry

Objectives-To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. Methods-A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested. The workers were interviewed for work r...

Alum Coagulation

Nitrate removal from water using alum and ferric chloride: A comparative study of alum and ferric chloride efficiency

Background: Nitrate is an acute and well-known hazardous contaminant, and its contamination of water sources has been a growing concern worldwide in recent years. This study evaluated the feasibility of nitrate removal from water using the traditional coagulants alum and ferric chloride with lower concentrations than those used in the conventional coagulation process. Methods: In this research...