Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven

Published 2016 View Full Article

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Title
Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven
Authors
Keywords
Steam-assisted hybrid oven, Simulation, Simultaneous heat and mass transfer, Cooking time, Semitendinosus, muscle
Journal
JOURNAL OF FOOD ENGINEERING
Volume 181, Issue -, Pages 50-58
Publisher
Elsevier BV
Online
2016-03-02
DOI
10.1016/j.jfoodeng.2016.02.027

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