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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Mack, S.; Hussein, M. A.; Becker, T. 
Titel:
Multicomponent phase transition kinetics in cereal foam—part II: impact of microstructural properties 
Abstract:
In the bakery industry, a considerably high amount of energy is used for the baking process. A possibility to decrease the baking time by means of optimized heat transfer through the bread microstructure would lead to less required baking time and cost reduction. Thermal treatment of cereal foam implicates thermo-physical processes such as simultaneous heat and mass transfer associated with evaporation–condensation-based heat transfer through the bubbles. Numerical investigations are carried out...    »
 
Zeitschriftentitel:
Microfluidics and Nanofluidics 
Jahr:
2015 
Band / Volume:
18 
Heft / Issue:
Seitenangaben Beitrag:
9-18 
Verlag / Institution:
Mack2015 
Print-ISSN:
1613-4990