Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 306-311

  Putranto, Aditya ^a   Chen, Xiao Dong ^a,b   Zhou, Weibiao ^c  

^a MONASH UNIVERSITY   (Australia)

^b XIAMEN UNIVERSITY   (China)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Baking; Model; The reaction engineering approach (REA); Thin layer

Indexed keywords

BAKING; BAKING OVEN; EFFICIENT PROCESS; FOOD INDUSTRIES; HEAT AND MASS TRANSFER; MOISTURE CONTENTS; PRODUCT QUALITY; REACTION ENGINEERING APPROACH; ROBUST MODELS; THIN LAYERS;

ACTIVATION ENERGY; FOOD PRODUCTS; INDUSTRIAL RESEARCH; MASS TRANSFER; PROCESS ENGINEERING; QUALITY CONTROL; THIN FILMS;

BAKERIES;

EID: 79954416234     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.039     Document Type: Article

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