Modelling the browning of bread during baking

Food Research International

Volumn 42, Issue 7, 2009, Pages 865-870

  Purlis, Emmanuel ^a,b   Salvadori, Viviana O ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Colour change; Computer vision; Mathematical model; Non isothermal kinetics; Quality; Thermal history

Indexed keywords

COLOUR CHANGE; COMPLEX PROCESSES; LOCAL TEMPERATURE; MODEL PARAMETERS; NON-ISOTHERMAL KINETIC; NON-ISOTHERMAL KINETICS; NON-ISOTHERMAL PROCESS; NONIDEAL SYSTEM; NUMERICAL SIMULATION; PROCESSING CONDITION; QUALITY; THERMAL HISTORY; WATER ACTIVITY;

COLOR; COMPUTER SIMULATION; COMPUTER VISION; LARGE SCALE SYSTEMS; VIBRATION CONTROL; WATER CONTENT;

MATHEMATICAL MODELS;

EID: 67349167740     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.007     Document Type: Article

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