Bread is a basic dietary item dating back to the Neolithic era, which is prepared by baking
that is carried out in oven. Control of the production and distribution of bread has been used …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The design of thermal processes in the food industry has undergone great developments in
the last two decades due to the availability of cheap computer power alongside advanced …

Process control has become increasingly important for the food industry since the last
decades due to its capability of increasing yield, minimizing production cost, and improving …

Bakery products are appreciably consumed by the populace of all age groups globally,
owing to their flavor and easily digestible nature. The availability of diversified products like …

In this study, vacuum modification was applied after partial-baking yeast-leavened wheat
bread, and its texture parameters, total mass loss during baking, water activity, acrylamide …

We introduce proportional integral derivative (PID) controls into transonic pulsatile steam-
assisted non-Newtonian slurry heating and disintegration. The purpose is to ensure …

Gas-solid flow systems usually suffer from complex internal states and unstable operations,
thus internal state monitoring and process control are both essential for efficient and stable …

The present paper discusses a experimentally validated 3-D CFD analysis of the flow and
thermal processes in a laboratory drying oven with a forced air circulation. The device is …

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in
the baking process, thereby ignoring a fundamental facet of process and product …