A moving boundary problem in a food material undergoing volume change: simulation of bread baking
This paper presents a mathematical model for describing processes involving simultaneous heat and mass transfer with phase transition in foods undergoing volume change, i.e. shrinkage and/or expansion. We focused on processes where the phase transition occurs in a moving front, such as thawing, free...
Guardado en:
| Autores principales: | Purlis, Emmanuel, Salvadori, Viviana Olga |
|---|---|
| Formato: | Articulo Preprint |
| Lenguaje: | Inglés |
| Publicado: |
2010
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/128243 |
| Aporte de: |
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