Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling

Journal of Food Engineering

Volumn 190, Issue , 2016, Pages 176-184

  Gally, Timothée ^a   Rouaud, Olivier ^a   Jury, Vanessa ^a   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

Author keywords

Baking; Dough; Electrical conductivity; Modelling; Ohmic heating; Porosity

Indexed keywords

ELECTRIC CONDUCTIVITY; FOOD PRODUCTS; GELATION; HEATING; JOULE HEATING; MODELS; POROSITY; STARCH; UNCERTAINTY ANALYSIS;

BAKING; DOUGH; ELECTRICAL CONDUCTIVITY; EXPERIMENTAL SYSTEM; GEOMETRIC UNCERTAINTIES; OHMIC HEATING TECHNOLOGY; POSITIVE DEPENDENCE; TEMPERATURE INCREASE;

THERMAL PROCESSING (FOODS);

EID: 84977613665     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.06.029     Document Type: Article

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