Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …

The paper reports on a numerical study conducted to simulate the bread baking process in
an industrial convection oven. This involves predicting the unsteady multiphase flow and …

Spray-dried resistant starch powder (SD) containing 35% amylose-lipid complex and
retrograded starch and having in vitro glycemic index (GI) of 63 was incorporated into white …

In this paper we perform a multiscale analysis of the food structuring process of the
expansion of starchy snack foods like keropok, which obtains a solid foam structure. In …

Unlu mamüller endüstrisinin popüler bir üyesi olan kekin üretimi, belirli oranlarda un, şeker,
yağ, süt ve yumurtanın karıştırılması ve oluşan bu hamur karışımının fırında pişirilmesi …

Recently, many researchers are focusing their attention to food process modelling as a tool
for optimizing not only the energetic and economic aspects, but also the final product texture …

Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …

Résumé Ce projet a démontré la faisabilité de fabrication de pain à base de farine riche en
son de blé additionnée de lactulose jusqu'à 5%. La pâte enrichie de lactulose est …

Batch and continuous processes are the most important operation modes used in the food
engineering field. A batch system can operate in unsteady state, while the continuous …

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains
the latest understanding of heat transfer phenomena involved in the baking and freezing of …