Search for dissertations about: "heat transfer in baking"
Found 4 swedish dissertations containing the words heat transfer in baking.
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1. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality
Abstract : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. READ MORE
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2. Diffusion of Water in Foods during Heating
Abstract : The overall aim of this research was to improve the knowledge of diffusion of water in foods during heating, so that the final quality of foods after heat processing could be predicted and controlled. The work consisted of three main parts. The first part involved the development of a method to study the diffusion. READ MORE
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3. Efficient and environment-friendly combustion of biomass in bakery oven furnaces
Abstract : AbstractCombustion of biomass in small-scale furnaces is widely used in many countries and in different applications. Often, the technology used is fixed grate combustion in small batch furnaces. READ MORE
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4. Efficiency of a wood-fired bakery oven - Improvement by Theoretical and Practical
Abstract : Combustion of biomass in small-scale furnaces is widely used in many countries and in different applications. The technology used is often “fixed grate” combustion in small batch furnaces. READ MORE