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 …

Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and
microwave regions. IR radiation impacts the surface of the food, generating heat that can be …

Develo** bakery techniques is essential to improve the qualitative and quantitative
parameters of the bread baking process. In this study, the influence of different baking …

A new concept has been developed for characterizing the real-time evolution of the three-
dimensional pore and lamella microstructure of bread during baking using synchrotron X-ray …

Microwave heating (MW) is the most important method in bread baking owing to its efficiency
in terms of space, speed, and ability to produce crustless bread. However, MW has some …

The moisture diffusivity of food is a very important physical parameter to model baking
processes. Unfortunately, specific moisture diffusivity values are not easily found in …

Bread is a globally consumed staple, and incorporating millets into it offers a promising
avenue for enhancing nutritional value with added dietary fibers and phytochemicals …

Baking is a complex transformation process since many coupled physical phenomena take
place within the product. For practical industrial purposes, it would be desirable to count on …

Inverse heat transfer is a more efficient method for estimating unknown quantities of variable
interest. The aim of present research work is to successfully predict the energy consumption …

The impact of far‐infrared and conventional heaters on heat distribution and
physicochemical qualities of chicken nuggets and frying medium were investigated. For …