Modelling heat and mass transfer in deformable porous media: Application to bread baking-Reference-Cited by-同舟云学术

Modelling heat and mass transfer in deformable porous media: Application to bread baking

Published:2014-06 Issue: Volume:130 Page:23-35
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nicolas V.,Salagnac P.,Glouannec P.,Ploteau J.-P.,Jury V.,Boillereaux L.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Measurement of dough specific volume in chemically leavened dough systems;Bellido;J. Cereal Sci.,2009

3. Transport Phenomena;Bird,2002

4. The Principle of Effective Stress;Bishop,1960

5. Cáceres Salazar, G., 2006. Modeling of drying for a saturated deformable porous media: taking into account the liquid pressure (Thesis). Ecole Nationale Supérieure d’Arts et Métiers. Bordeaux.

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