CFD modeling of an industrial continuous bread-baking process involving U-movement
In an industrial continuous bread-baking oven, dough/bread is travelling inside the oven chamber on its top and bottom tracks connected by a U-turn. The temperature profile of dough/bread during this whole travelling period, which depends on the distribution of temperature and air flow in the oven c...
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Published in | Journal of food engineering Vol. 78; no. 3; pp. 888 - 896 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.02.2007
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Subjects | |
Online Access | Get full text |
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