Optimal design of bread baking: Numerical investigation on combined convective and infrared heating

Journal of Food Engineering

Volumn 137, Issue , 2014, Pages 39-50

  Purlis, Emmanuel ^a  

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

Author keywords

Bakery products; Control; Heat and mass transfer; Modelling; Optimisation; Simulation

Indexed keywords

BAKERY PRODUCTS; BREADMAKING; CONTROL; INFRARED HEATING; MODELS;

HEAT AND MASS TRANSFER; NUMERICAL INVESTIGATIONS; OPTIMISATIONS; PHYSICO-CHEMICAL CHANGES; SIMULATION; TECHNOLOGICAL SOLUTION; THEORETICAL APPROACH; TRANSPORT PHENOMENA;

OPTIMAL SYSTEMS;

EID: 84899454050     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.03.033     Document Type: Article

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