Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature
1. Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature

amir یalari؛ mostafa Mazaheri Tehrani؛ seyed m.a Razavi

دوره 11، شماره 3 ، مرداد و شهریور 1394، ، صفحه 225-235

http://dx.doi.org/10.22067/ifstrj.v1394i11.38746

چکیده
  In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air. It was found that the baking-drying process occurred in ...  بیشتر