Analytical expression of factor of heat conductivity in the course of cooling bakery foods
Annotation
The paper presents a simulator to define heat conductivity of bread that is cooled after it leaves the bakery oven. An inverse method was used that allowed to construct temperature and moisture content multinomial’s. Solution of the sensitivity equation enabled to mathematically define the optimal location of temperature gage. Moreover the sensitivity of the method was tested to study the influence of inaccurate parameter values of the model.
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