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2013 | 27 | 2 |
Tytuł artykułu

Determination of suitable drying curve model for bread moisture loss during baking

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
27
Numer
2
Opis fizyczny
p.233-237,fig.,ref.
Twórcy
  • Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran
autor
  • Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran
autor
  • Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran
Bibliografia
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Bibliografia
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