Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)

Food Research International

Volumn 71, Issue , 2015, Pages 58-67

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

^a SOOCHOW UNIVERSITY   (China)

^b MONASH UNIVERSITY   (Australia)

^c PARAHYANGAN CATHOLIC UNIVERSITY   (Indonesia)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Baking; Browning kinetics; Modeling; Spatial reaction engineering approach (S REA)

Indexed keywords

BREADMAKING; COMPUTATIONAL FLUID DYNAMICS; FOOD PRODUCTS; HEAT TRANSFER; KINETICS; MASS TRANSFER; MODELS; PROCESS DESIGN; PRODUCT DESIGN; REACTION KINETICS; THERMAL PROCESSING (FOODS);

BAKING; COLOR KINETICS; COMPLEX PROCESSES; HEAT AND MASS TRANSFER; PRODUCT PROPERTY; QUALITY IMPROVEMENT; REACTION ENGINEERING APPROACH; SPATIAL REACTION;

BAKERIES;

EID: 84925046356     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.01.029     Document Type: Article

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