A numerical approach with variable temperature boundary conditions to determine the effective heat transfer coefficient values during baking of cookies

Journal of Food Process Engineering

Volumn 29, Issue 5, 2006, Pages 478-497

  Demirkol, Eren ^a   Erdogdu, Ferruh ^a   Koray Palazoglu, T ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; EVAPORATION; HEAT FLUX; HEAT TRANSFER COEFFICIENTS; MASS TRANSFER; OPTIMIZATION;

BAKING; MOISTURE DIFFUSION; PROCESS OPTIMIZATION; SURFACE TEMPERATURE;

FOOD PRODUCTS;

EID: 33748985602     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00074.x     Document Type: Article

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