Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven-Reference-Cited by-同舟云学术

Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven

Published:1999-07 Issue:4 Volume:64 Page:688-694
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Baik O.D.¹,Grabowski S.²,Trigui M.¹,Marcotte M.¹,Castaigne F.¹

Affiliation:

1. Authors Baik and Castaigne are affiliated with the Dept. of Food Science & Nutrition, Faculty of Food & Agricultural Science, Laval Univ., Quebec City, QC, Canada G1K 7P4.

2. Authors Grabowski, Trigui, and Marcotte are with the Food Research & Development Centre, Agriculture and Agri‐Food Canada, St‐Hyacinthe, QC, Canada J2S 8E3. Direct inquiries to Dr. Michèle Marcotte.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15111.x

Reference22 articles.

1. Baik O. D. Sablani S. S. Marcotte M.andCastaigne F.July 1999.Modeling the thermal properties of a cup cake during baking.J. Food Sci.: In press.

2. Snack Food

3. AIChE Symposium Series‐Heat Transfer 1992 M. G. Carvalho N. Martines Mathematical modeling of heat and mass transfer in a forced convection baking oven 205 211

4. Baking ovens and product quality‐a computer model;Vries U.;Food Sci. Tech. Today,1994

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