Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking
نویسندگان
چکیده
منابع مشابه
Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)
a Ege University, Faculty of Engineering, Food Engineering Department, 35100 Izmir, Turkey Ministry of Food, Agriculture and Livestock, Izmir Food Control Laboratory, 35100 Izmir, Turkey Gebze Institute of High Technology, Faculty of Engineering, Chemical Engineering Department, Kocaeli, Turkey Avrasya University, Faculty of Engineering and Architecture, Food Engineering Department, 61250 Trabz...
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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. ...
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The tremendous growth of the frozen food industry during the past decade has resulted in the advocation of bacteriological standards for frozen foods by certain agencies. Some frozen food plants already have selfimposed bacteriological standards and quality control functions. To help complete the picture on the microbiology of frozen foods before bacteriological standards are imposed, informati...
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ژورنال
عنوان ژورنال: Energy Procedia
سال: 2014
ISSN: 1876-6102
DOI: 10.1016/j.egypro.2014.10.330