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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Bibliografske podrobnosti
Drugi avtorji:	Khing Song Boon, Department of Mathematics, National University of Singapore (NSU)
Format:	Knjiga
Jezik:	angleščina
Teme:	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
Online dostop:	A numerical method for multi-phase heat and mass transfer inside bread during baking
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A numerical method for multi-phase heat and mass transfer inside bread during baking

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