1,721,077 research outputs found
Study of the bread baking process - II. Mathematical modelling
No full textA mathematical model of baking was set up and validated experimentally. The model describes heat and mass transport phenomena during baking of a cylindrical bread sample. The model was solved by finite difference numerical method. The model is based on the hypothesis described in a previous work (Zanoni, B., Peri, C. & Pierucci, S. (1993). J. Food Eng., 19, 383-98), that the variation in temperature and moisture of bread during baking is determined by the formation of an evaporation front at 100°C. The progressive advancing of the evaporation front towards the inside of the product determines different conditions of heat and mass transport in a crust and crumb portion. The validation shows that the model correctly simulates heat and mass transfer during baking. © 1994
Uniqueness results for grey scale digital images
No full textWe address the problem of reconstructing digital images with finitely many grey levels
from the knowledge of their X-rays in a given finite set of lattice directions. The main result of
the paper provides sets of 2p (p>2) lattice directions which uniquely determine images with p
grey levels, contained in a finite lattice grid. This extends previous uniqueness results for binary
images
La nécessaire réforme de la réglementation européenne des dénomonations de qualité et d’origine
No full textA study of the bread-baking process. I: A phenomenological model
No full textA phenomenological hypothesis of bread baking was developed. The temperature, moisture, and volume were determined during the baking process of a leavened bread sample. Experimental data have shown that the variation in temperature and moisture of bread during baking are determined by the formation of an evaporation front at 100°C. The progressive advance of the evaporation front towards the inside of the product results in the formation of two separate regions: the crust, where moisture is very low and temperature asymptotically tends to the oven temperature, and the crumb, where moisture is constant and temperature asymptotically tends to 100°C. © 1993
Designations of origin and industry certifications as means of valorising agricoltural food products
No full text
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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