Bread baking as a moving boundary problem. Part 1: Mathematical modelling

By E. Purlis, Viviana Salvadori. 2009

116 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/fe175fd38abe5cee9889b45ddeb2a28b30c74e90

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In Food Science

1. E. Purlis
2. Viviana Salvadori

In Mechanics of Materials

1. E. Purlis

Citations in the corpus

• Baking process design based on modelling and simulation: Towards optimization of bread baking (2012, methodology): “Weight loss by dehydration of the outer zone of the product is the consequence 488 of the advance of the evaporation front towards the core, which also increases the 489 thickness of the crust (Purlis & Salvadori, 2009a; Zanoni et al., 1993, 1994).”