Lumped model for sponge cake baking during the "crust and crumb" period

Journal of Food Engineering

Volumn 65, Issue 2, 2004, Pages 281-286

  Lostie, Mathieu ^a   Peczalski, Roman ^b   Andrieu, Julien ^b  

^a DANONE RESEARCH   (France)

^b UNIVERSITÉ LYON 1   (France)

Author keywords

Baking; Cake; Modeling; Parameter estimation; Thermophysical properties

Indexed keywords

BAKERIES; COMPRESSIBILITY; COMPUTER SIMULATION; FOOD PRODUCTS; MIXTURES; PARAMETER ESTIMATION; THERMAL EFFECTS; THERMODYNAMIC PROPERTIES; VAPORS; VISCOSITY;

BAKING; CAKES; COMPRESSIBLE MIXTURES;

FOOD PROCESSING;

EID: 2642529562     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.026     Document Type: Article

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