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

Olivier Rouaud (1, 2) , Timothée Gally (2, 1) , Alain E Le-Bail (3, 1) , Michel Havet (2, 1) , Vanessa Jury (3, 1)

1 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
2 GEPEA-OSE - Optimisation - Système - Energie
3 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel

Domaines: Génie des procédés

Olivier Rouaud, Timothée Gally, Alain E 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⟩