Analysis of random variability in biscuit cooling

Journal of Food Engineering

Volumn 54, Issue 2, 2002, Pages 147-156

  Caro Corrales, José ^a,c   Cronin, Kevin ^b   Abodayeh, Kamaleldin ^b   Gutiérrez López, Gustavo ^a   Ordorica Falomir, César ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Biscuit cooling; Heat transfer; Monte Carlo simulation; Temperature dispersion

Indexed keywords

COMPUTER SIMULATION; COOLING; FOOD PRODUCTS; HEAT TRANSFER; HEAT TRANSFER COEFFICIENTS; MONTE CARLO METHODS; RANDOM PROCESSES; THERMODYNAMIC PROPERTIES;

BAKING; BISCUITS;

FOOD PROCESSING;

EID: 0036722332     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00202-3     Document Type: Article

References (15)

1. Thermal properties of liquid foods - Review
2. Probabilistic studies of the thermal processing of discrete solid products
3. Modelling the cooling kinetics of chocolate coatings with respect to final product quality
4. Bulk densities of cookies undergoing commercial baking processes
5. A simplified analytical model for thawing time calculation in foods
6. Measurement of the thermo-physical properties of common cookie dough
7. Thermal properties of dough and bakery products; A review of published data