Modelling of coupled heat and mass transfer during a contact baking process

Journal of Food Engineering

Volumn 106, Issue 3, 2011, Pages 228-235

  Feyissa, A H ^a,b   Gernaey, K V ^a   Ashokkumar, S ^a   Adler Nissen, J ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Building 227 ^*  (Denmark)

Author keywords

Contact baking process; Evaporation; Finite Element Method; Heat and mass transfer; Modelling

Indexed keywords

BAKING PROCESS; CONTROLLED CONDITIONS; COUPLED HEAT AND MASS TRANSFER; COUPLED MODELS; CURRENT MODELS; EXPERIMENTAL VALUES; FINITE ELEMENT; HEAT AND MASS TRANSFER; LEAST SQUARES METHODS; LIQUID WATER; LIQUID WATER CONTENT; LOCAL TEMPERATURE; MODEL EQUATIONS; MODEL PREDICTION; MODELLING; MOISTURE LOSS; MULTI-PHYSICS; REACTION DIFFUSION; TEMPERATURE PROFILES; UNKNOWN PARAMETERS; UNSTEADY-STATE HEAT TRANSFER; VAPOUR-PHASE; WATER VAPOUR;

BAKERIES; COUPLED CIRCUITS; EQUATIONS OF STATE; EVAPORATION; HEAT TRANSFER; LEAST SQUARES APPROXIMATIONS; LIQUIDS; MASS TRANSFER; MATHEMATICAL MODELS; PHASE TRANSITIONS; WATER CONTENT;

FINITE ELEMENT METHOD;

EID: 79959360146     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.014     Document Type: Article

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