Modeling of changes in spectral characteristics of bread crust during baking

Abstract

Abstract:The color of the crust is a significant feature of bread and bakery products.

Analysis of the Construction and Operation of the Cascade Refrigeration

“…In [7] simulation was performed to determine the parameters of the system in handling natural hydrocarbons and zeotropic. There are a number of studies [4,6,7,10,15] which offer solutions for use as a refrigerant of carbon dioxide, ammonia, propane, etc., which in the aspect of the introduction of eco-taxes from 1 January 2015 using traditional refrigerants R-404A and R-507, are current. Although they are having a certain potential, there are certain difficulties because they are toxic and explosivedangerous.…”

User interface for analysis of experimental data

“…In [11], how bread crust color changes during baking is modeled (with permission from m-r Zl. Zlatev).…”