Baking process design based on modelling and simulation: Towards optimization of bread baking
نویسندگان
چکیده
منابع مشابه
Experimental validation of product quality model for bread baking process
Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...
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ژورنال
عنوان ژورنال: Food Control
سال: 2012
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2012.02.034