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- Zhou, Weibiao, et al. Show all 3 Authors
- Food research international 2015 v.71 pp. 58-67
- baking; breads; color; drying; equations; evaporation; heat; mass transfer; models; process design; product quality
- ... Baking is a relatively complex process involving simultaneous heat and mass transfer coupled with reactions and structural changes. An accurate and physically-meaningful model of baking is useful to assist process design and product quality improvement. The reaction engineering approach (REA), which has been proven to accurately model the drying rate of porous foods, is implemented here to describ ...