BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN

S. Isaksson; M. Thorén; E. Larsson; N. Lorén; C. Öhgren; T. Rydholm; R. Mokso; F. Marone Welford; F. Schott; S. Hall; B. Wäppling Raaholt

BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN

S. Isaksson, M. Thorén, E. Larsson, N. Lorén, C. Öhgren, T. Rydholm, R. Mokso, F. Marone Welford, F. Schott, S. Hall, B. Wäppling Raaholt

Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Konferenspaper i proceeding › Peer review

Sammanfattning

There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.

Originalspråk	engelska
Titel på värdpublikation	AMPERE 2021 Proceedings
Förlag	Rise, Research Institute of Sweden
Sidor	31
Antal sidor	1
Status	Published - 2021
Evenemang	18th International Conference on Microwave and High Frequency Applications, AMPERE 2021 - Virtual, Online Varaktighet: 2021 sep. 13 → 2021 sep. 16

Konferens

Konferens	18th International Conference on Microwave and High Frequency Applications, AMPERE 2021
Ort	Virtual, Online
Period	2021/09/13 → 2021/09/16

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Isaksson, S., Thorén, M., Larsson, E., Lorén, N., Öhgren, C., Rydholm, T., Mokso, R., Marone Welford, F., Schott, F., Hall, S., & Wäppling Raaholt, B. (2021). BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN. I AMPERE 2021 Proceedings (s. 31). Rise, Research Institute of Sweden.

@inproceedings{8d1d7e4edd6046e7be52b5c3a678d9b9,

title = "BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN",

abstract = "There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.",

keywords = "4D, Baking, Bread, Flour, Gluten, In-situ, Microwave, Synchrotron X-ray microtomography",

author = "S. Isaksson and M. Thor{\'e}n and E. Larsson and N. Lor{\'e}n and C. {\"O}hgren and T. Rydholm and R. Mokso and {Marone Welford}, F. and F. Schott and S. Hall and {W{\"a}ppling Raaholt}, B.",

year = "2021",

language = "English",

pages = "31",

booktitle = "AMPERE 2021 Proceedings",

publisher = "Rise, Research Institute of Sweden",

note = "18th International Conference on Microwave and High Frequency Applications, AMPERE 2021 ; Conference date: 13-09-2021 Through 16-09-2021",

}

Isaksson, S, Thorén, M, Larsson, E, Lorén, N, Öhgren, C, Rydholm, T, Mokso, R, Marone Welford, F, Schott, F , Hall, S & Wäppling Raaholt, B 2021, BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN. i AMPERE 2021 Proceedings. Rise, Research Institute of Sweden, s. 31, 18th International Conference on Microwave and High Frequency Applications, AMPERE 2021, Virtual, Online, 2021/09/13.

BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN. / Isaksson, S.; Thorén, M.; Larsson, E. et al.

AMPERE 2021 Proceedings. Rise, Research Institute of Sweden, 2021. s. 31.

Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Konferenspaper i proceeding › Peer review

TY - GEN

T1 - BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN

AU - Isaksson, S.

AU - Thorén, M.

AU - Larsson, E.

AU - Lorén, N.

AU - Öhgren, C.

AU - Rydholm, T.

AU - Mokso, R.

AU - Marone Welford, F.

AU - Schott, F.

AU - Hall, S.

AU - Wäppling Raaholt, B.

PY - 2021

Y1 - 2021

N2 - There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.

AB - There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.

KW - 4D

KW - Baking

KW - Bread

KW - Flour

KW - Gluten

KW - In-situ

KW - Microwave

KW - Synchrotron X-ray microtomography

M3 - Paper in conference proceeding

AN - SCOPUS:85124520579

SP - 31

BT - AMPERE 2021 Proceedings

PB - Rise, Research Institute of Sweden

T2 - 18th International Conference on Microwave and High Frequency Applications, AMPERE 2021

Y2 - 13 September 2021 through 16 September 2021

ER -

BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN

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Konferens

Ämnesklassifikation (UKÄ)

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