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dc.contributor.authorPutranto, Aditya(Monash Univ, Dept Chem Engn)
dc.contributor.authorChen, Xiao Dong
dc.contributor.author陈晓东
dc.contributor.authorZhou, Weibiao(Natl Univ Singapore, Dept Chem)
dc.date.accessioned2012-03-04T09:58:27Z
dc.date.available2012-03-04T09:58:27Z
dc.date.issued2011-02-23
dc.identifier.citationJOURNAL OF FOOD ENGINEERING,2011,105(2):306-311zh_CN
dc.identifier.issn0260-8774
dc.identifier.urihttp://dx.doi.org/doi:10.1016/j.jfoodeng.2011.02.039
dc.identifier.uriWOS:000290500800015
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/11607
dc.description.abstractBaking is a simultaneous heat and mass transfer process commonly applied in the food industry. It is desirable to have a simple, accurate and robust model in order to assist efficient process design and evaluation of product quality. The reaction engineering approach which was proven to be accurate to model several challenging drying cases, was implemented in this study to model the baking of thin layer of cake. The equilibrium activation energy (Delta E(v,b)) was evaluated according to the baking oven temperature and corresponding humidity. It was then combined with the relative activation energy (Delta E(v)/Delta E(v,b)) to produce a unique relationship. Results of the modeling indicate that the L-REA can describe the profiles of moisture content and temperature very well. While the results are accurate, the model itself remains simple. Another significant application of the REA for modeling the processing of food products has been made by this research. (C) 2011 Elsevier Ltd. All rights reserved.zh_CN
dc.description.sponsorshipALAS (Australian Leadership Award Scholarship)zh_CN
dc.language.isoenzh_CN
dc.publisherELSEVIER SCI LTDzh_CN
dc.subjectBakingzh_CN
dc.subjectThe reaction engineering approach (REA)zh_CN
dc.subjectThin layerzh_CN
dc.subjectModelzh_CN
dc.titleModeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)zh_CN
dc.typeArticlezh_CN


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