Journal of Bioprocessing & Biotechniques

El-Sayed G Khater

Publications

• Research Article
  Heat and Mass Balance for Baking Process
  Author(s): El-Sayed G Khater and Adel H BahnasawyEl-Sayed G Khater and Adel H Bahnasawy
  
  The main objective of this research was to develop a mathematical model of heat and mass balance of the bread baking process to predict the temperature and water content of bread at different heating temperatures and times. The model was able to predict the bread temperature and water content at different oven temperatures (180, 190, 200, 210 and 220°C). The results showed that the bread temperature and weight loss of bread increase with increasing oven temperature, when, the oven temperature increased from 180 to 220°C, the temperature of bread increased from 112.73 to 168.49°C and the weight loss of bread increased from 22.40 to 52.46%. The results also showed that the bread temperature and weight loss of bread increase with increasing time, this increment starts to decline after 18-20 min, until it reach equilibrium after 30 min. The weight loss of bread increases wi.. Read More»
  DOI: 10.4172/2155-9821.1000190

  Abstract PDF