Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Air jet impingement baking is a high‐intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics.
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