Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505758
Title: Heat and mass transfer during structured cereal baking
Author: Porter, Simon William
Awarding Body: University of Bristol
Current Institution: University of Bristol
Date of Award: 2009
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Abstract:
The majority of modern cereal baking ovens are tunnel ovens with multiple zones, each of which is individually controlled. A baking profile is set by the oven operator, which describes the target temperatures and air velocities in each of the zones along the length of the oven. There may be up to ten zones in modern tunnel ovens; it is thus a complex procedure to generate an optimum profile. A computer numerical model was developed to model the baking process and to make predictions of the biscuit temperature, heat flux and moisture content through the bake.
Supervisor: Not available Sponsor: Not available
Qualification Name: Not available Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.505758  DOI: Not available
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