An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Anishaparvin, A ^a   Chhanwal, N ^a   Indrani, D ^a   Raghavarao, K S M S ^a   Anandharamakrishnan, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Baking oven; Bread placement; CFD; Starch gelatinization

Indexed keywords

GELATIN; STARCH;

ARTICLE; BIOLOGY; BREAD; COOKING; ELECTRICITY; FOOD HANDLING; HEAT; HYDRODYNAMICS; INSTRUMENTATION; METABOLISM; METHODOLOGY; PILOT STUDY; THERMODYNAMICS; VALIDATION STUDY;

BREAD; COMPUTATIONAL BIOLOGY; COOKING; ELECTRICITY; FOOD HANDLING; GELATIN; HOT TEMPERATURE; HYDRODYNAMICS; PILOT PROJECTS; STARCH; THERMODYNAMICS;

EID: 78149371961     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01846.x     Document Type: Article

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