Development of the physical and mathematical model of the baking process of the dough pieces in bakery ovens
The object of research is the physical and mathematical models designed to describe the heat and mass transfer inside the porous material during baking. In order to improve the quality and at the same time reduce energy consumption in production, as well as improve the technical and economic indicat...
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| Format: | Article |
| Language: | English |
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PC Technology Center
2019-06-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
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| Online Access: | http://journals.uran.ua/tarp/article/view/179170 |