Computational fluid dynamics modeling of bun baking process under different oven load conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0736-6.pdf
Reference21 articles.
1. Anishaparvin A, Chhanwal N, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2010) An investigation of bread baking process in a pilot-scale electrical heating oven using computational fluid dynamics. J Food Sci 75:E605–E611
2. Chhanwal N, Anishaparvin A, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. J Food Eng 100:452–460
3. Chhanwal N, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2011) Computational fluid dynamics modeling of bread baking process. Food Res Int 44:978–983
4. Chhanwal N, Tank A, Raghavarao KSMS, Anandharamakrishnan C (2012) Computational fluid dynamics (CFD) modeling for bread baking process-A review. Food Bioprocess Technol 5:1157–1172
5. Hamdami N, Monteau JY, Le Bail A (2004) Heat and mass transfer in par-baked bread during freezing. Food Res Int 37:477–488
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