Heat and mass transfer during bread freezing

Nasser Hamdami (1) , Jean-Yves Monteau (2, 3) , Alain E Le-Bail (2, 3) , Vanessa Jury (2, 3)

1 Department of Food Science and Technology, College of Agriculture
2 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
3 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique

Domaines: Génie des procédés

Nasser Hamdami, Jean-Yves Monteau, Alain E Le-Bail, Vanessa Jury. Heat and mass transfer during bread freezing. Georgina Calderón-Domínguez; Gutiérrez-López, Gustavo F.; Keshavan Niranjan. Advances in heat transfer unit operations. Baking and freezing in bread making, CRC Press, pp.249-278, 2017, 978-1-4665-0467-7. ⟨hal-01669093⟩