Selection of better mathematical model describing cake baking for inverse analysis-Reference-Cited by-同舟云学术

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Selection of better mathematical model describing cake baking for inverse analysis

Published:2021-03 Issue: Volume:126 Page:265-281
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Jayapragasam Puvikkarasan,Le Bideau Pascal,Loulou Tahar^ORCID

Funder

Région Bretagne

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference37 articles.

1. Parameter Estimation in Engineering and Science;Beck,1977

2. Transport Phenomena;Bird,2002

3. Modelling Drying Processes: A Reaction Engineering Approach;Chen,2013

4. Computational fluid dynamics modeling of bread baking process;Chhanwal;Food Res. Int.,2011

5. Multiphysics v. 5.2.;COMSOL,2017

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1. Numerical modelling of heat and mass transfer during cake baking;Journal of Physics: Conference Series;2024-05-01

2. Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer;Journal of Food Science and Technology;2024-01-02

3. Practical identifiability analysis for a multiphase diffusion-evaporation model: Dough baking in a pilot scale jet impingement oven;Food and Bioproducts Processing;2022-09

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