Modeling the moisture diffusivity in a baking cake

Journal of Food Engineering

Volumn 56, Issue 1, 2003, Pages 27-36

  Baik, Oon Doo ^a   Marcotte, Michèle ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Cake batter; Moisture diffusivity model; Moving boundary; Porosity; Volume compensation method

Indexed keywords

BOUNDARY VALUE PROBLEMS; DIFFUSION; DRYING; MOISTURE; POROSITY;

BAKING CAKES; MOISTURE DIFFUSIVITY;

FOOD PRODUCTS;

EID: 0037209824     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00144-9     Document Type: Article

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