Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …

Advancement in technology and changing lifestyle demand reduction in baking time with
good quality product. One of the ways to reduce the baking time is by introducing rapid …

Radio-Frequency Heating in Food Processing: Principles and Applications covers the
fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in …

This paper aimed to clarify the oil absorption behavior and microstructural changes of fresh
and pre-frozen potato strips during frying, and to discuss the effects of freeze pretreatment …

This study presents a theoretical and numerical analysis to derive a multiphase model of
heat and mass transfer for low intensity/temperature convective drying of hygroscopic …

Anthocyanin-rich black rice powder was incorporated into bread, and the stability of two
specific anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, during baking was …

This paper presents a study of bread baking, mainly from a technological point of view, ie
focused on transport phenomena and major quality changes occurring during the process …

The application of computational fluid dynamics (CFD) for controlling quality boundaries in
light of temperature and moisture profiling is detailed in this review. For the map** of …

Bread passes through different states during baking: the dough turns into crumb and then
into crust, heat and mass transfers cause different phenomena to occur inside the product …

A 3-D mathematical model involving coupled momentum, heat and mass transfer within a
whole domestic fryer was developed. Simulations were run at different frying temperatures of …