Relevant bibliographies by topics / Baking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Baking'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Baking.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Baking"

1

Tandon, Jason. "Baking." Red Cedar Review 42, no. 1 (2007): 59. http://dx.doi.org/10.1353/rcr.2007.0021.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Andy Brunning, special to C&EN. "Periodic Graphics: Baking soda versus baking powder." C&EN Global Enterprise 100, no. 14 (April 25, 2022): 18. http://dx.doi.org/10.1021/cen-10014-feature3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Busken, David F. "Healthy Baking." Cereal Foods World 62, no. 2 (March 2017): E85—E86. http://dx.doi.org/10.1094/cfw-62-2-e85.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Liu, Chang, Wei Tsang Ooi, Jinyuan Jia, and Lei Zhao. "Cloud Baking." ACM Transactions on Multimedia Computing, Communications, and Applications 14, no. 3s (August 9, 2018): 1–20. http://dx.doi.org/10.1145/3206431.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

NICHOLS, MICHELE HOLLOWAY, SUMAN WASON, JAVIER GONZALEZ DEL REY, and MARK BENFIELD. "Baking soda." Pediatric Emergency Care 11, no. 2 (April 1995): 109–11. http://dx.doi.org/10.1097/00006565-199504000-00014.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hansen, B., and Å. Hansen. "Test Baking of Bread by Household Baking Machine." LWT - Food Science and Technology 26, no. 2 (April 1993): 181. http://dx.doi.org/10.1006/fstl.1993.1037.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ureta, M. Micaela, Yves Diascorn, Mireille Cambert, Denis Flick, Viviana O. Salvadori, and Tiphaine Lucas. "Water transport during bread baking: Impact of the baking temperature and the baking time." Food Science and Technology International 25, no. 3 (November 27, 2018): 187–97. http://dx.doi.org/10.1177/1082013218814144.

Full text
Abstract:
The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.
APA, Harvard, Vancouver, ISO, and other styles
8

Li, Guang Yao, Yang Cao, Tao Yue Yang, and Wen Qing Ma. "Simulation Analysis and Experimental Research on Complex Structure Processing Technology of Fan Vent." Key Engineering Materials 866 (October 2020): 82–95. http://dx.doi.org/10.4028/www.scientific.net/kem.866.82.

Full text
Abstract:
Aiming at the problems of large temperature differences and inconsistent baking speeds at different positions in the tobacco chamber of the tobacco baking room, this paper proposes a complex structure processing technology of fan vent. according to the structure and drying principle of the baking room, ANSYS fluent simulation software was used to analyze the processing parameters of the heat flow field inside the baking room. combining the characteristics of positive and negative air supply baking, the processing and manufacturing parameters of the baking room were optimized, and then the baking comparison test was performed. The results show that: the forward and reverse air-baking method and the complex structure reduces the temperature difference in the interior of the smoke chamber; the forward and reverse air-bake method reduces the baking time by 11 hours, and reduces the coal consumption and power consumption by 12.6%, 48.5%, the standard deviation of temperature monitoring points in the baking room decreased by 44%.
APA, Harvard, Vancouver, ISO, and other styles
9

Sammalisto, Saara, Miikka Laitinen, and Tuula Sontag-Strohm. "Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples." Foods 10, no. 10 (October 15, 2021): 2461. http://dx.doi.org/10.3390/foods10102461.

Full text
Abstract:
Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials were conducted as whole oat baking, without wheat or gluten additions. In most of the samples, good baking quality was obtained by dough yield optimisation. The highest specific volumes (1.9–1.93 mL/g) and best crumb properties were achieved in the samples with the highest optimal dough yields, 205. However, baking quality varied, as all samples could not be baked with good quality at high dough yields. Additionally, small median particle size and high fat content of the oat flours were related to good baking properties of whole grain oat at optimised dough yield (p < 0.05). These findings can benefit the development and the optimisation of industrial oat baking processes.
APA, Harvard, Vancouver, ISO, and other styles
10

Niu, B. K., T. M. Olajide, H. A. Liu, H. Pasdar, and X. C. Weng. "Effects of different baking techniques on the quality of walnut and its oil." Grasas y Aceites 72, no. 2 (June 7, 2021): e406. http://dx.doi.org/10.3989/gya.1142192.

Full text
Abstract:
The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Baking"

1

Megahey, Emma Karen. "Microwave baking characteristics of Madeira cake." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486559.

Full text
Abstract:
This research presents valuable experimental data for predicting the use of microwave technology in a cake baking process, based on in-process baking characteristics, final product textural properties, and dielectric and moisture sorption behaviour, of both cake constituents and microwave-baked product, with direct comparison to conventional methods. Microwave baking all0'Yed for up to a 93 % reduction in baking time, in comparison with convective baking. Experimental moisture data were adequately quantified in terms of drying constant and moisture diffusivity, both of which increased with power output. Experimental temperature data were used to determine the sensible and latent heat produced during microwave and convective baking. Cake baked in the microwave oven at 250 W showed improved textural properties as compared to cake baked in the convective oven. During storage the hardness of convective-baked cake increased more significantly than that of microwave-baked cake, whereas cake microwave-baked at 900 W showed the greatest reduction in springiness and cohesiveness. In general, the dielectric properties of samples increased with increasing frequency. Samples of higher moisture content exhibited increased dielectric measurements, with the exception of the loss factor of sugar samples which decreased. The dielectric constant of batter and flour was relatively independent of sample temperature, whereas that of the sugar samples increased with increasing temperature. The loss factor of batter and flour samples decreased by a limited amount as temperatu~e increased, whereas that of the sugar samples showed a significant decrease in loss factor. During microwave baking, the dielectric properties of cake batter initially increased sharply and then decreased steadily until the end of the baking process. A Type II isotherm was observed for flour samples, whereas the sugar and microwave-baked Madeira cake samples where ofType III.
APA, Harvard, Vancouver, ISO, and other styles
2

McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Marchant, John S. "History of baking technology, 1870-1995." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271760.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Paton, Joe Bramwell. "Energy utilisation in commercial bread baking." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/4666/.

Full text
Abstract:
The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries. The bread industry is an important provider of staple food products across the world. Owing to the large energy use in bread manufacturing, bakeries have come under increased scrutiny to reduce their environmental impact. The proving process exposes dough to heat and humidity in order to encourage yeast activation. Provers (responsible for 5 % of carbon emissions in bakeries) are over-engineered to the extent that energy costs impact upon performance. The industry standard practices that use large volumes of airflow to maintain food safety have not been scientifically justified. Experimentally validated Computational Fluid Dynamics (CFD) simulations showed the residence time distribution profiles for different numbers of air changes. The results have indicated that it is possible to reduce airflow by 33 % and electricity demand by over 70 %. A system-level thermodynamic analysis was developed in order to measure and model heat streams in industrial bread ovens. The model was subjected to a sensitivity analysis to ensure the calculations could be trusted to give suitably accurate results. A number of measurement techniques were employed and the methodology was designed to increase the potential for industry-wide use to assess the efficiency of ovens. The results showed that between 40 and 49 % of heat is wasted in industrial ovens. The model has been successfully distributed to industry. Experimental measurements of heat transfer for a range of regimes used in baking ovens were undertaken. The results were validated by previous correlations published in literature. Investigation focussed on three particular novel research areas. Firstly, comparisons between nozzle types showed that rows of circular jets could be approximated as slot nozzles for mean heat transfer. Secondly, the ratio of convective to radiative heat transfer was investigated. Thirdly, the prevalence of secondary peaks in local heat flux profiles was compared for two nozzle sets. These unique results can be used to help design baking ovens with energy efficient operating conditions.
APA, Harvard, Vancouver, ISO, and other styles
5

Olsson, Tom. "Baking And Compression For Dynamic Lighting Data." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45438.

Full text
Abstract:
This report describes the development and prototype implementation of a method for baking and compression of lightmaps, in an environment with dynamic lights. The method described can achieve more than 95 % compression eciency, and can be easily tuned with only two parameters. Even without specic tuning, the prototype consistently achieves signalto- noise ratios above 30 dB, reaching 60 dB in some scenes. Compression is achieved in four steps, rst by using image segmentation and function approximation to reduce the data-size and then using a predictive quantizer approach based on the PNG-lters together with an open-source compression algorithm. Both compression and decompression can be adapted for asynchronous and multi-threaded execution.
Denna report beskriver utvecklingen av en metod for bakning och komprimering av dynamiska ljuskartor, i renderingar med dynamiska ljuskallor. Metoden uppnar mer an 95 % storleksreduktion, och kan enkelt anpassas for olika ljuskartor med tva variabler. Aven utan speci- ka anpassningar uppnas en signal-to-noise niva over 30 dB, och narmare 60 dB i vissa scener. Komprimering sker i fyra steg, forst genom bildsegmentering och linjar funktionsapproximation, foljt av predictive quantization och en vanlig komprimeringsalgorithm. Bade komprimering och dekomprimering kan anpassas for asynkron och ertradig exekvering.
APA, Harvard, Vancouver, ISO, and other styles
6

Marie, Vanessa. "Starch phase transitions in relation to baking." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416388.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Morrison, Ross Stuart. "Emulsion design for reduced fat baking margarine." Thesis, University of Birmingham, 2016. http://etheses.bham.ac.uk//id/eprint/6736/.

Full text
Abstract:
Water-in-Oil emulsions present a potential strategy for fat reduction in conventional baking margarine (and thereupon bakery products), by replacing a portion of the fat with a water-based fat mimetic. Using hydrocolloids, polymers, and stabilisers, this aqueous phase may be structured in such a way as to emulate the physical and mechanical behaviour of the fat, but with almost none of the associated energy contribution - presenting potential for a realistic, marketable solution towards weight management and calorie control. This work has adopted a holistic strategy in order to characterise and understand the various structural components and processes consolidating to form a final, optimized, baking margarine emulsion structure. The relationship between the microstructure and the physicomechanical properties of standalone structured aqueous hydrocolloid phases is studied, and modelled for more complex systems. Emulsification processing parameters were optimized for production of water in palm oil baking margarine emulsions, before then applying these learnings for successful formulation of reduced fat palm oil emulsions incorporating the structured aqueous phase. A conventional margarine process is optimised for a contemporary role of emulsification to successfully create fully emulsified 30% reduced fat baking margarine emulsions, with potential for considerably higher aqueous phase fractions depending upon particular baking application.
APA, Harvard, Vancouver, ISO, and other styles
8

Demirekler, Pinar. "Optimization Of Microwave-halogen Lamp Baking Of Bread." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605074/index.pdf.

Full text
Abstract:
The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), power of upper and lower halogen lamps (40, 50, 60, 70, and 80%), and power of the microwave (20, 30, 40, 50, and 60%). As control, breads baked in conventional oven at 200º
C for 13 min were used. The measured quality parameters were the weight loss, color change, specific volume, porosity, and texture profile of the breads. Baking time, upper halogen lamp power, and microwave power were found to be significant on affecting most of the quality parameters. On the other hand, lower halogen lamp power was found to be an insignificant factor for all of the responses. For the optimization process, Response Surface Methodology (RSM) was used. The optimum baking conditions were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When halogen lamp-microwave combination oven was used, conventional baking time of breads was reduced by 60%. Artificial neural network models were developed for each of the quality parameters in order to observe the effects of the baking time and different oven conditions on the quality of the breads. High regression coefficients were calculated between the experimental data and predicted values showing that this method is capable in predicting quality parameters of breads during halogen lamp-microwave combination baking. In addition, the results were comparable to the RSM study.
APA, Harvard, Vancouver, ISO, and other styles
9

Porter, Simon William. "Heat and mass transfer during structured cereal baking." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505758.

Full text
Abstract:
The majority of modern cereal baking ovens are tunnel ovens with multiple zones, each of which is individually controlled. A baking profile is set by the oven operator, which describes the target temperatures and air velocities in each of the zones along the length of the oven. There may be up to ten zones in modern tunnel ovens; it is thus a complex procedure to generate an optimum profile. A computer numerical model was developed to model the baking process and to make predictions of the biscuit temperature, heat flux and moisture content through the bake.
APA, Harvard, Vancouver, ISO, and other styles
10

Sevenou, Olivier. "Starch : its relevance to dough expansion during baking." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Baking"

1

Peterson, James. Baking. Berkeley: Ten Speed Press, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Peterson, James. Baking. Berkeley: Ten Speed Press, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

1961-, Atkinson Catherine, and Steer Gina, eds. Baking. London: Star Fire, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Inc, Land O'Lakes, ed. Baking. Minnetonka, MN: Cy DeCosse, 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Bretherton, Caroline. Baking. New York, New York: DK Publishing, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Amanda, Wright. Baking. Edited by Parrish Margaret. New York, N.Y: DK Pub., 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Patmore, Emma. Baking. [Place of publication not identified]: P3, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Raffael, Michael. Baking. Tiverton: Halsgrove, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

James, Peterson. Baking. Berkeley: Ten Speed Press, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Jess, Tilli, ed. Baking. Mankato, Minn: QEB Pub., 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Baking"

1

Cauvain, Stanley P. "Baking." In Food Processing Handbook, 407–28. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gooch, Jan W. "Baking." In Encyclopedic Dictionary of Polymers, 62. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_997.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Lucas, Tiphaine. "Baking." In Bakery Products Science and Technology, 335–54. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sai Manohar, R. "Baking." In Conventional and Advanced Food Processing Technologies, 159–96. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118406281.ch8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Thrower, Peter A. "Baking." In Inorganic Reactions and Methods, 158–61. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470145333.ch109.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Baking fats." In The Technology of Cake Making, 25–47. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gooch, Jan W. "Baking Finish." In Encyclopedic Dictionary of Polymers, 62. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_998.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Gooch, Jan W. "Baking Schedule." In Encyclopedic Dictionary of Polymers, 62–63. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_999.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Gooch, Jan W. "Baking Temperature." In Encyclopedic Dictionary of Polymers, 63. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1000.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Gooch, Jan W. "Baking Time." In Encyclopedic Dictionary of Polymers, 63. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1001.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Baking"

1

Breen, Mark A., Judith A. Schneider, D. Keith Walters, and Louay Chamra. "Modifying the Heat Transfer Characteristics of a Residential Oven to Promote Favorable Baking Results." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-59638.

Full text
Abstract:
Baking has historically been a trial and error method of cooking. Little research has been conducted to determine the heat transfer characteristics that promote good baking results, and previous research studies have focused on commercial baking applications and the quantities of radiation, convection and conduction that are delivered to the food after a favorable baking process has been defined. The objective of the present work is to experimentally explore the feasibility of modifying a residential oven to mimic commercial baking products. The first step in the solution process was to define the thermo-physical conditions that promote favorable baking results. Next, by defining the current residential oven’s baking characteristics through experimentation, the optimal geometric and material properties were determined. Experimentation included single thermocouple testing, multiple thermocouple testing, and ‘bake’ testing. It was found that a stacked wall structure created by layering various materials in a sandwich like configuration, placed between the lower resistive heating element and the oven cavity, improved the heat transfer characteristics of the oven.
APA, Harvard, Vancouver, ISO, and other styles
2

Skop, H., and T. Morosuk. "Exergy Analysis of an Industrial Baking Process." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-39198.

Full text
Abstract:
To sustain product quality, baking cycles have been historically developed by trial-and-error. Energy consumption and rational energy distribution in baking equipment has not been studied enough. Thus, the current baking industry is low energy-efficient. Nowadays, product quality depends on unstable properties of dough and season conditions and is on a top priority list for baking technologies. In this paper the exergy analysis has been presented in order to evaluate the quality and quantity of energy transfer processes in a typical bread baking process. Main part of wasted heat from the baking process is carried by the water evaporated during the process. The consideration of evaporated water as wasted water and main “energy losses” of energy-intensive baking processes helped to find an appealing solution involving integration of water (vapor) and energy recovery process in one system. Such a system will become feasible if combined with the air pollution control function.
APA, Harvard, Vancouver, ISO, and other styles
3

Tajik, Abdul Raouf, Tariq Shamim, Ahmed F. Ghoniem, and Rashid K. Abu Al-Rub. "Optimizing Pulse Combustion Parameters in Carbon Anode Baking Furnaces for Aluminum Production." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-10500.

Full text
Abstract:
Abstract Pulsating flame jets have been widely used in open-top carbon anode baking furnaces for aluminum electrolysis. Reducing energy consumption and pollutant emissions are still major challenges in baking (heat-treatment) carbon anode blocks. It is also of immense significance to bake all the anodes uniformly irrespective of their position in the furnace. Baking homogeneity can be enhanced noticeably by optimizing anode baking operational, geometrical, and physical parameters. In the present study, CFD simulations are combined with a response surface methodology to investigate and optimize the effects of pulse pressure, pulse frequency, and mainstream inlet oxygen concentration and mainstream inlet temperature. Two-levels half fractional factorial design with a center point is employed. It is perceived that pulse combustion with short pulse time and high momentum results in significant enhancement of the anode baking furnace energy efficiency. The temperature homogeneity is also significantly improved. It is found that the oxygen concentration is statistically the most significant parameter on NOx and soot formations, followed by the fuel flow rate. For NOx formation, air inlet oxygen concentration has a strong interaction with pulse duration. Coupling CFD models with the response surface methodologies demonstrated great potential in multi-objective optimization of the anode baking process with enhanced energy efficiency and baking uniformity.
APA, Harvard, Vancouver, ISO, and other styles
4

Ng, Zi-Neng, and Kah-Yoong Chan. "Influence of baking method and baking temperature on the optical properties of ZnO thin films." In NATIONAL PHYSICS CONFERENCE 2014 (PERFIK 2014). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4915210.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.

Full text
Abstract:
Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed. Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food
APA, Harvard, Vancouver, ISO, and other styles
6

Pierrel, F., and M. Newborough. "Heat Flux Maps for Ovens: Concept of Baking Comfort Zones." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41891.

Full text
Abstract:
Achieving rapid baking in industrial tunnel ovens, while maintaining adequate product quality is a significant challenge. The application of excessive heat fluxes to a low-diffusivity heterogeneous food product can easily yield a product of poor quality (color, texture, flavour). It is desirable to optimize the application of heat on a transient basis during the baking process in order to minimize bake times and achieve an acceptable set of product responses (e.g. color, height, crust hardness, crumb moisture, weight loss). The magnitudes of the convective, radiative, condensing/evaporating and conductive heat fluxes dictate the quality of the baked product and the process efficiency. By mapping the applied fluxes with time a “baking comfort zone” can be established. The map can be developed to indicate minima and maxima flux values and/or to identify an optimal heating profile. The baking comfort zone for a given product provides a useful visual indicator, which can be related to a similar indicator of product responses to improve understanding of the baking process. Furthermore, provided adequate instrumentation is available, the baking comfort zone can be utilized (i) by the operator of an oven at the process control interface to ensure that an appropriate heating profile is being achieved in practice; and (ii) to replicate products in different ovens. This concept is based upon baking tests conducted on a high performance research oven manufactured by APV Baker (UK) and installed in their research centre in Peterborough England.
APA, Harvard, Vancouver, ISO, and other styles
7

Jain, Vikas, Swapnali Misal, Lokesh Paliwal, and Asmita Sathaye. "Effect of Pre-Strain and Baking Temperature on Bake-Hardening Behaviour of BH220 Steel." In WCX SAE World Congress Experience. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2023. http://dx.doi.org/10.4271/2023-01-0078.

Full text
Abstract:
<div class="section abstract"><div class="htmlview paragraph">Light weighting has been one of major driver in automotive industry for few decades. Today when automobile industry is in the transition from internal combustion engine to electric vehicles it becomes even more dominant driver. Many high strength or advanced high strength steels are used in different parts of automotive body for down-gauging and light weighting. BH 220 steel is used in automotive skin panels for its bake hardening property. BH220 provides excellent combination of formability during stamping process and dent resistance in skin panel parts post painting and baking cycle. This material uses CED oven temperature for baking and provide bake hardening effect (BH effect/BH Index) in parts due to increase in yield strength by 35-70 MPa. Current national and international standards specify requirement on BH Index at 170°C for 20 minutes with 2% pre-strain. In order to optimize paint shop CED oven baking temperature, study carried out to know baking temperature effect on BH Index at different pre-strain. In this study effect of baking temperature &amp; %pre-strain on BH Index is studied. For Bake hardening study, tensile samples are prepared, pre-strained to 0, 0.5,1 and 2 % and subjected to bake hardening at different temperature in 130-170°C range for 20 minutes. Tensile testing is performed to evaluate BH Index for these samples. Based on study empirical relation is generated, that can provide BH Index on different baking temperature. The result shows increase in BH Index with same pre-strain however rate of increment is less post 150°C baking temperature. Additionally, BH Index reduces with increase in pre-strain with same baking temperature.</div></div>
APA, Harvard, Vancouver, ISO, and other styles
8

Zhenyao Zheng, Jiyang Dong, and Zhong Chen. "Process control for the tea baking." In 2007 14th International Conference on Mechatronics and Machine Vision in Practice. IEEE, 2007. http://dx.doi.org/10.1109/mmvip.2007.4430707.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Sloan, Peter-Pike, Jason Tranchida, Hao Chen, and Ladislav Kavan. "Ambient obscurance baking on the GPU." In SIGGRAPH Asia 2013 Technical Briefs. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2542355.2542395.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Bincan, Zhang, and Xu Yang. "Stinfinitesimal Simulation Method on Baking Sheet." In 2013 Fifth International Conference on Computational and Information Sciences (ICCIS). IEEE, 2013. http://dx.doi.org/10.1109/iccis.2013.26.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Baking"

1

Bauza, Rodrigo, and Daniel Olsen. PR-179-20200-R01 Improved Catalyst Regeneration Process to Increase Poison Removal. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), June 2021. http://dx.doi.org/10.55274/r0012106.

Full text
Abstract:
In this work, the details of catalyst poison deposition are studied, and new catalyst restoration methods are explored. Lubrication oil makes its way through the combustion chamber and into the exhaust system, depositing poisons onto the catalyst and degrading catalyst performance. To estimate the degradation rate of the units and to find the best restoration method, two identical alumina-platinum oxidation catalysts were used in a dual setting, combining a field degradation engine and a laboratory testing engine. In order to find the best restoration process, the combination of both baking and washing is tested with poison deposition and performance analysis, and a hydrogen reduction is tested for the restoration of the platinum crystallites. The units were aged, then restored with the industry-standard washing procedure, then aged again until reaching non-compliance with emissions standards, and then restored a second time with a modified version of the industry-standard washing process that combines baking and washing. There is a related webinar.
APA, Harvard, Vancouver, ISO, and other styles
2

Yoder Jr, Graydon L., Karen Harvey, and Juan J. Ferrada. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process. Office of Scientific and Technical Information (OSTI), February 2011. http://dx.doi.org/10.2172/1004961.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Masanet, Eric, Peter Therkelsen, and Ernst Worrell. Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR® Guide for Plant and Energy Managers. Office of Scientific and Technical Information (OSTI), December 2012. http://dx.doi.org/10.2172/1172002.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Health hazard evaluation report: HETA-91-358-2166, Cotton Brothers Baking Company, Alexandria, Louisiana. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, December 1991. http://dx.doi.org/10.26616/nioshheta913582166.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Baking' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography