Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation.

By E. Purlis, Viviana Salvadori. 2009

94 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/e3295e60ab89843646c8ba386cc0f283e258a5cb

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In Food Science

1. E. Purlis
2. Viviana Salvadori

Citations in the corpus

• A moving boundary problem in a food material undergoing volume change – Simulation of bread baking (2010, methodology): “201 Mass diffusivity: 202 ⎪⎩ ⎪ ⎨ ⎧ ∆+>× ∆−≤× = − − TTTifTD TTTif TD fva f )(1032.1 101 )( 3 10 (25) 203 Water activity: 204 1 38.0 1 1 )5.50056.0exp( 100),( −− ⎥ ⎥ ⎦ ⎤ ⎢ ⎢ ⎣ ⎡ +⎟⎟ ⎠ ⎞ ⎜⎜ ⎝ ⎛ +− = T WWTaw (26) 205 The heat transfer coefficient (h) is obtained from Nusselt number correlations, and the”
• Bread baking as a moving boundary problem. Part 1: Mathematical modelling (2009, methodology): “130 Discussion about thermophysical properties of bread, solution and validation of the 131 model and numerical simulation of the baking process are presented in the second part 132 of this article (Purlis and Salvadori, 2008).”