LWT - Food Science and Technology, 2007 Abstract The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature.
Lilia Ahrné +4 more
openaire +3 more sources
Research on vacuum drying process and internal heat conduction of Li-ion battery core
Theoretical and Applied Mechanics Letters, 2019 In this research, an innovative cylindrical automatic battery core oven was designed to avoid the structural deformation that frequently occurs in traditional ovens.
Zhao Jiang +3 more
doaj +1 more source
The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace [PDF]
Food and Feed Research, 2014 Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity.
Šarić Bojana M. +9 more
doaj +1 more source
Application of Artificial Neural Network in the Baking Process of Salmon
Journal of Food Quality, 2022 The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious.
Pengfei Jiang +7 more
doaj +1 more source
Foods, 2020 Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products.
Vincenzo Alfeo +5 more
doaj +1 more source
Advances in Mechanical Engineering, 2013 Reuse of plastic IC packages disassembled from printed circuit boards (PCBs) has significant environmental benefits and economic value. The interface delamination caused by moisture diffusion is the main failure mode of IC packages during the ...
Peng Mou, Dong Xiang, Guanghong Duan
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Control vector parameterization with sensitivity based refinement applied to baking optimization [PDF]
, 2007 In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization
Boom, R.M. +4 more
core +3 more sources
An investigation of the use of the solid-state microwave technology as an energy-efficient method to improve heating uniformity and moisture retention during the baking process [PDF]
MATEC Web of ConferencesThis study investigates heating uniformity and moisture retention in bread baked using industrial microwave in combination with conventional oven. Twelve samples have been prepared and temperature and humidity were measured at multiple zones using ...
Vahid Dastjerdi Leyli +3 more
doaj +1 more source
Fabrication of Tapers and Lenslike Waveguides by a Microcontrolled Dip Coating Procedure [PDF]
, 1988 A technique for the fabrication of tapered and lenslike waveguides from solution-deposited thin films is described. Using a microprocessor controlled dipping arm, substrates are withdrawn from a solution with a carefully controlled and varying velocity ...
Hewak, Daniel W., Lit, John W.Y.
core +2 more sources
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
Czech Journal of Food Sciences, 2009 This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system.
M. Courel +6 more
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