Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278008 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Coupled heat and mass transfer during contact baking was studied. ⺠We applied Monte Carlo based uncertainty and global sensitivity analysis. ⺠Suitable parameter ranges were defined based on a literature review. ⺠We quantified uncertainty in the model predictions. ⺠We identified the relative impact of uncertain parameters on model predictions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Aberham Hailu Feyissa, Krist V. Gernaey, Jens Adler-Nissen,