Modelling heat and mass transfer during the continuous baking of biscuits-Reference-Cited by-同舟云学术

Modelling heat and mass transfer during the continuous baking of biscuits

Published:2002-01 Issue:1 Volume:51 Page:47-57
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Broyart B.,Trystram G.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Bimbenet, J. J. (1984). 4éme, Cahier du GIA : Le séchage dans les industries agricoles et alimentaires. Paris: SEPAIC

3. Mathematical modelling of heat and mass transfer in a forced convection baking oven;Carvalho;AIChE Symposium Series-Heat transfer,1993

4. Baking ovens and product quality – a computer model;De Vries;Food Science & Technology Today,1995

5. Etcheverria Larrazabal, A. (1985). Identification et optimisation d'un four d'industrie céramique. PhD thesis, University Paul Sabatier, Toulouse, France

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