A model for the description of bread baking that includes heat transfer, water transport and
vaporization has been developed and applied to a test case. The bread physical properties …

International home energy rating regulations are forcing to use efficient cooking equipment
and processes towards energy saving and sustainability. For this reason gas ovens are …

The development of food processes, ingredients and formulations is a daily topic for the food
industries. Model-based product, process and equipment design are getting increasing …

This study investigated the effect of the addition of three commercial dried sourdoughs
containing different percentages of Saccharomyces cerevisiae (25-30%), on structural …

2. Materials and methods The modelling activity of food matrices is an ongoing activity for
the authors, that successfully developed and implemented models for bread baking …

У даній роботі була розглянута розробка системи управління технологічною лінією з
виробництва житнього хліба. Автоматизація не тільки спрощує процес і знижує …

Завданням цієї роботи є вирішення питань пов'язаних із модернізацією класичної
системи керування, що дозволить підвищити ефективність ведення процесу випікання …

Since industrial revolution, scientist started to develop new bread formulations in order to
improve bread quality and shelf life. This research investigated the effectiveness of octenyl …

250 The Water-Food-Energy Nexus that the model is not the mathematical equations, but
the set of assumptions that are made, that result in mathematical equations. A further …

A recent guideline from the European Commission declared that several highly energy
consuming domestic equipment should be better regulated or avoided at all in the near …