Microwave-Convective Processing of Whipped Bread: Mathematical Modeling

Microwave-Convective Processing of Whipped Bread: Mathematical Modeling

Whipped yeast-free bakery products require effective energy supply to dough in order to optimize energy consumption, baking time, and quality. This article introduces a verified mathematical model of microwave and convective baking for whipped bread based on heat and mass exchange equations. A full...

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Bibliographic Details
Main Authors: Anatoly A. Khvostov, Gazibeg O. Magomedov, Victor I. Ryazhskih, Aleksey A. Zhuravlev, Magomed G. Magomedov, Inessa V. Plotnikova, Aleksei S. Taratukhin
Format: Article
Language:English
Published: Kemerovo State University 2024-03-01
Series:Техника и технология пищевых производств
Subjects:
bread
aerated dough
bread crumb
bread crusts
microwave baking
convection baking
heat and mass transfer
mathematical modeling
stefan problem
Online Access:https://fptt.ru/en/issues/22328/22365/
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https://fptt.ru/en/issues/22328/22365/

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