Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking

Food Research International

Volumn 40, Issue 7, 2007, Pages 874-882

  Jury, Vanessa ^a   Monteau, Jean Yves ^a   Comiti, Jacques ^b   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

Line heat source method; Part baked bread; Thermal conductivity measurement; Thermal conductivity modelling

Indexed keywords

FOOD PROCESSING; PARAMETER ESTIMATION; THAWING; THERMAL CONDUCTIVITY;

LINE HEAT SOURCE METHODS; PROBE TEMPERATURE; THERMAL CONDUCTIVITY MODELLINGTHERMAL CONDUCTIVITY MODELLING;

BAKERIES;

EID: 34347272992     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.02.006     Document Type: Article

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