Benutzer: Gast  Login
Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Hussein, Mohamed Ahmed; Becker, Thomas 
Titel:
An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method 
Abstract:
A considerable fraction of the energy consumed in bread manufacturing is used for the baking process. A thorough understanding of internal moisture transfer mechanisms are important to optimise both the quality of the product and the economics of the process. From a transport phenomena point of view, bread baking has been considered as a simultaneous heat and mass transfer problem in a porous medium. Nevertheless, most efforts previously made have avoided modelling the phenomenon occurring in th...    »
 
Zeitschriftentitel:
Food Biophysics 
Jahr:
2010 
Band / Volume:
Heft / Issue:
Seitenangaben Beitrag:
161-176 
Verlag / Institution:
Hussein2010 
Print-ISSN:
1557-1866