Multicomponent phase transition kinetics in cereal foam—part II: impact of microstructural properties

Keyphrases

• Phase Transformation Kinetics 100%
• Heat Transfer 100%
• Microstructural Properties 100%
• Cereals 100%
• Baking Time 66%
• Parameter Variation 33%
• Numerical Investigation 33%
• Modeling Techniques 33%
• Thermal Treatment 33%
• Cost Reduction 33%
• Microstructure 33%
• Process Visualization 33%
• Lattice Boltzmann Model 33%
• Process Understanding 33%
• Time Reduction 33%
• Baking Process 33%
• Heat Mass Transfer 33%
• Heat Transfer Process 33%
• Bread Microstructure 33%
• Thermophysical Processes 33%
• Bakery Industry 33%
• Foam Lamellae 33%
• Variability Studies 33%
• Auxetic Foam 33%
• Foam Microstructure 33%

Food Science

• Baking Time 100%
• Bakery Industry 50%
• Baking Process 50%

Material Science

• Transfer Process 100%