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Title:

Multicomponent phase transition kinetics in cereal foam—part II: impact of microstructural properties

Document type:
Zeitschriftenaufsatz
Author(s):
Mack, S.; Hussein, M. A.; Becker, T.
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...     »
Journal title:
Microfluidics and Nanofluidics
Year:
2015
Journal volume:
18
Journal issue:
1
Pages contribution:
9-18
Fulltext / DOI:
doi:10.1007/s10404-014-1420-0
WWW:
https://doi.org/10.1007/s10404-014-1420-0
Publisher:
Mack2015
Print-ISSN:
1613-4990
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