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Heat and Mass Transfer in Industrial Biscuit Baking Oven and Effect of Temperature on Baking Time [PDF]

Journal of Heat and Mass Transfer Research, 2015
This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations,
Rostam Akbari Kangarluei
doaj   +2 more sources

Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2015
In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and ...
amir یalari, mostafa Mazaheri Tehrani, seyed m.a Razavi   +2 more
doaj   +2 more sources

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE [PDF]

Journal of Engineering Science and Technology, 2014
Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality.
NURUL ATIQAH SANI, FARAH SALEENA TAIP, SITI MAZLINA MUSTAPA KAMAL, NORASHIKIN AB. AZIZ   +3 more
doaj   +4 more sources

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

Frontiers in Nutrition, 2022
The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity ...
Jieyu Li, Linfan Shi, Linfan Shi, Linfan Shi, Linfan Shi, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Wuyin Weng, Wuyin Weng, Wuyin Weng, Wuyin Weng   +12 more
doaj   +1 more source

A comprehensive review on heat and mass transfer simulation and measurement module during the baking process

Applied Food Research, 2023
The application of computational fluid dynamics (CFD) for controlling quality boundaries in light of temperature and moisture profiling is detailed in this review.
Sourav Chakraborty, Kshirod Kumar Dash
doaj   +1 more source

Study on Processing Optimization of Liquid Smoke and Baking in Low-Sodium Cured Pork

Shipin gongye ke-ji, 2023
To obtain healthy, low-sodium cured pork with good flavor, the processing optimization of the liquid smoke and baking was carried out through single factor experiment and orthogonal experiment in the present study.
Xue DONG, Qinghuo HUANG, Haibin WANG, Hongyan LU, Ying ZHANG, Lijuan PENG, Pingquan CHEN, Houpu GONG, Hongyu ZHANG, Xiuyun PAN   +9 more
doaj   +1 more source

Vacancy-Hydrogen Interaction in Niobium during Low-Temperature Baking [PDF]

Scientific Reports, 2020
AbstractA recently discovered modified low-temperature baking leads to reduced surface losses and an increase of the accelerating gradient of superconducting TESLA shape cavities. We will show that the dynamics of vacancy-hydrogen complexes at low-temperature baking lead to a suppression of lossy nanohydrides at 2 K and thus a significant enhancement ...
Wenskat, M., Čižek, J., Liedke, M. O., Butterling, M., Bate, C., Haušild, P., Hirschmann, E., Wagner, A., Weise, H.   +8 more
openaire   +5 more sources

Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics

Journal of the Saudi Society of Agricultural Sciences, 2021
This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz.
Nusrat Jan, H.R. Naik, Gousia Gani, Omar Bashir, Syed Zameer Hussain, A.H. Rather, Imtiyaz A. Zargar, Sajad Mohd Wani, Tawheed Amin   +8 more
doaj   +1 more source

Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp

Science Technology and Engineering Journal (STEJ), 2022
Baking conditions play an important role in producing crunchy foods of good quality. Recent studies focus on proper baking conditions for commercial production of ready to eat crispy stretched shrimp, acceptable to consumers.
Nipaporn Kangkawisu, Thongjuan Khunphutthiraphi, Rungroj Tubklang   +2 more
doaj   +1 more source

Water transport during bread baking: Impact of the baking temperature and the baking time

Food Science and Technology International, 2018
The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb.
Ureta, M.M., Diascorn, Y., Cambert, M., Flick, D., Salvadori, V.O., Lucas, T.   +5 more
openaire   +4 more sources