A numerical method for multi-phase heat and mass transfer inside bread during baking

A numerical method for multi-phase heat and mass transfer inside bread during baking

Para estudiar el fenm̤eno de transferencia de masa y calor dentro del pan durante su panificacin̤, se emple ̤un modelo de transferencia simultǹea de calor, vapor de agua y agua lq̕uida, basado en Thorvaldsson and Janestad (ver bibliografa̕ del documento). A travš del proceso de panificacin̤, ocurr...

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Dettagli Bibliografici
Altri autori: Khing Song Boon, Department of Mathematics, National University of Singapore (NSU)
Natura: Libro
Lingua:inglese
Soggetti:
Industria de equipos y accesorios para panadera̕
Tecnologa̕ de alimentos
Calor
Modelos matemt̀icos
Ingeniera̕ de la produccin̤
Tčnicas de produccin̤
Temperatura
Control de la temperatura
Bakery equipment and supplies industry
Food technology
Heat
Mathematical models
Production engineering
Techniques of production
Temperature
Temperature control
Proceso de coccin̤ del pan
Modelos para transferencia de calor y masa
Transferencia de calor discretizacin̤
Vapor de agua discretizacin̤
Cl̀culo matemt̀ico
Bread baking process
Models for heat and mass transfer
Heat transfer discretization
Wt̀er vapour discretization
Mathematical calculation
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