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Journal of Bioprocessing & Biotechniques

ISSN: 2155-9821

Open Access

El-Sayed G Khater


13736
Egypt

Publications
  • Research Article
    Heat and Mass Balance for Baking Process
    Author(s): El-Sayed G Khater and Adel H BahnasawyEl-Sayed G Khater and Adel H Bahnasawy

    The main objective of this research was to develop a mathematical model of heat and mass balance of the bread baking process to predict the temperature and water content of bread at different heating temperatures and times. The model was able to predict the bread temperature and water content at different oven temperatures (180, 190, 200, 210 and 220°C). The results showed that the bread temperature and weight loss of bread increase with increasing oven temperature, when, the oven temperature increased from 180 to 220°C, the temperature of bread increased from 112.73 to 168.49°C and the weight loss of bread increased from 22.40 to 52.46%. The results also showed that the bread temperature and weight loss of bread increase with increasing time, this increment starts to decline after 18-20 min, until it reach equilibrium after 30 min. The weight loss of bread increases wi.. Read More»
    DOI: 10.4172/2155-9821.1000190

    Abstract PDF

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Google Scholar citation report
Citations: 3351

Journal of Bioprocessing & Biotechniques received 3351 citations as per Google Scholar report

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