Coupled heat and mass transfer model dedicated to bread baking with ohmic technology

Olivier Rouaud 1, 2 Timothée Gally 2, 1 Alain Le-Bail 3, 1 Michel Havet 2, 1 Vanessa Jury 3, 1
2 GEPEA-OSE - Optimisation - Système - Energie
GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
3 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02357449
Contributor : Olivier Rouaud <>
Submitted on : Sunday, November 10, 2019 - 10:31:57 AM
Last modification on : Monday, November 11, 2019 - 1:23:09 AM

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Olivier Rouaud, Timothée Gally, Alain Le-Bail, Michel Havet, Vanessa Jury. Coupled heat and mass transfer model dedicated to bread baking with ohmic technology. 14èmes Journées d’Étude des Milieux Poreux – JEMP 2018, Oct 2018, Nantes, France. ⟨hal-02357449⟩

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