References
- Alamir, M., E. Witrant, G. Della Valle, O. Rouaud, C. Josset, and L. Boillereaux. 2013. Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement. Energy 53:74e82. doi:10.1016/j.energy.2013.02.016.
- Andersson,Ahrne, L., . C., P. Floberg, J. Rosen, and H. Lingnert. 2007. Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking. LWT – Food Science and Technology 40 (10):1708–15. doi:10.1016/j.lwt.2007.01.010.
- Birch, K. 2010. An intermediate guide Estimating uncertainty in testing New York. 16 (2):359–68.
- Datta, A. K., S. Sahin, S. Gu¨lu¨m Sumnu, and O. Keskin. 2007. Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering 79:106–16. doi:10.1016/j.jfoodeng.2006.01.046.
- Ertem, M. E., S. Şen, G. Akar, C. Pamukcu, and S. Gurgen. 2010. Energy balance analysis and energy saving opportunities for erdemir slab furnace. Journal Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 979–94. doi:10.1080/15567030903436863.
- Gachovska, T. K., A. A. Adedeji, M. Ngadi, and G. V. S. Raghavan. 2008. Drying characteristics of pulsed electric field-treated carrot. Dry Technology 26 (10):1244e50. doi:10.1080/07373930802307175.
- Hien, N. L., T. Yoshihashi, W. A. Sarhadi, and Y. Hirata. 2015. Sensory test for aroma and quantitative analysis of 2-Acetyl-1-Pyrroline in asian aromatic rice varieties. Journal Plant Production Science 294–297.
- Hong Nam, N., and L. Van De Steene. 2019. Steam gasification of rice husk: Effects off feedstock heterogeneity and heat-mass transfer. Journal Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. doi:10.1080/15567036.2019.1694104.
- Jefferson, D. R., A. A. Lacey, and P. A. Sadd. 2006. Understanding crust formation during baking. Journal of Food Engineering 75 (4):515–21. doi:10.1016/j.jfoodeng.2005.04.051.
- Jefferson, D. R., A. A. Lacey, and P. A. Sadd. 2011. Crust density in bread baking: Mathematical modelling and numerical solutions. Applied Mathematical Modelling 31 (2):209–25. doi:10.1016/j.apm.2005.08.017.
- Khatir, Z., A. R. Taherkhani, J. Paton, H. Thompson, N. Kapur, and V. Toropov. 2015. Energy thermal management in commercial bread-baking using a multi-objective optimisation framework. Applied Thermal Engineering 80:141e9. doi:10.1016/j.applthermaleng.2015.01.042.
- Khatir, Z., J. Paton, H. Thompson, N. Kapur, and V. Toropov. 2013. Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach. Applied Energy 112:918e27. doi:10.1016/j.apenergy.2013.02.034.
- Kiris, S., and Y. Kasao. 2019. An analysis of the energy production efficiency of countries. Journal Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. doi:10.1080/15567036.2019.1696428.
- Mondal, A., and A. K. Datta. 2008. Bread baking – A review. Journal of Food Engineering 86:465–74. doi:10.1016/j.jfoodeng.2007.11.014.
- Mondal, A., and A. K. Datta. 2010. Two-dimensional CFD modeling and simulation of crustless bread baking process. Journal of Food Engineering 99 (2):166–74. doi:10.1016/j.jfoodeng.2010.02.015.
- Nemati, H., H. Bararnia, F. Noori, A. Barari, M. Famouri, and V. Rouhani. 2015. Boundary layer flows in porous media with lateral mass flux. Journal Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 37 (9):919–29. doi:10.1080/15567036.2011.596909.
- Nicolas, V., P. Salagnac, P. Glouannec, J.-P. Ploteau, V. Jury, and L. Boillereaux. 2014. Modelling heat and mass transfer in deformable porous media: Application to bread baking. Journal of Food Engineering (130):23–35. doi:10.1016/j.jfoodeng.2014.01.014.
- Papasidero, D., S. Pierucci, and F. Manenti. 2016. Energy optimization of bread baking process undergoing quality constraints. Energy 116:1417e1422. doi:10.1016/j.energy.2016.06.046.
- Purlis, E., and V. O. Salvadori. 2010. A moving boundary problem in a food material undergoing volume change simulation of bread baking. Food Research International (Ottawa, Ont.) 43:949–58. doi:10.1016/j.foodres.2010.01.004.
- Russo, M., D. Serra, F. Suraci, R. Di Sanzo, S. Fuda, and S. Postorino. 2014. The potential of enose aroma profiling for identifying the geographical origin of licorice (Glycyrrhiza glabra L.) roots. Food Chemistry 165:467e74. doi:10.1016/j.foodchem.2014.05.142.
- Thorvaldsson, K., and H. Janestad. 2003. A model for simultaneous heat, water and vapour diffusion. Journal of Food Engineering 40:167–72. doi:10.1016/S0260-8774(99)00052-7.
- Varol, Y., H. F. Oztop, and I. Pop. 2009. Entropy analysis due to conjugate-buoyant flow in a right-angle trapezoidal enclosure filled with a porous medium bounded by a solid vertical wall. International Journal of Thermal Sciences 48 (6):1161–75. doi:10.1016/j.ijthermalsci.2008.08.002.
- Wagner, M. J., T. Lucas, D. Le Ray, and G. Trystram. 2007. Water transport in bread during baking. Journal of Food Engineering 78:1167–73. doi:10.1016/j.jfoodeng.2005.12.029.
- Wiktor, A., M. Iwaniuk, M. Sledz, M. Nowacka, T. Chudoba, and D. Witrowa-Rajchert. 2013. Drying kinetics of apple tissue treated by pulsed electric field. Dry Technology 31 (1):112e9. doi:10.1080/07373937.2012.724128.
- Yadav, V. K., S. Srivastava, and V. Yadav. 2019. Two-dimensional analysis of tapered heat flux burner for measuring laminar burning velocity. Journal Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. doi:10.1080/15567036.2019.1683650.