Two-stage freezing of part baked breads: Application and optimization

Journal of Food Engineering

Volumn 82, Issue 4, 2007, Pages 418-426

  Hamdami, Nasser ^a,b   Pham, Q Tuan ^c   Le Bail, Alain ^d   Monteau, Jean Yves ^d  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

^d Universite de Nantes   (France)

Author keywords

Bread; Freezing; Heat transfer; Mass transfer; Modeling; Optimization; Part baked bread

Indexed keywords

DRYING; FOOD PRODUCTS; FREEZING; HEAT TRANSFER; MASS TRANSFER; OPTIMIZATION;

BREAD; FREEZING TIME; PART BAKED BREAD;

FOOD PROCESSING;

EID: 34248184633     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.053     Document Type: Article

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