Estimation of thermal conductivity of short pastry biscuit at different baking stages
Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the fo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-10-01
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| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | http://www.agroengineering.org/index.php/jae/article/view/232 |