تحلیل مکانیزم‌های انتقال‌حرارت در پخت نان‌های سنتی مسطح به‌منظور بهبود کیفیت نان و کاهش مصرف سوخت

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[2] S. Daneshgar, “Comparative statistics of bakery units in the years 1383, 1386 and 1389”, Grain Research Center, 2011. (in Persianفارسی )

[3]  S.A.M. Hashemi, M. Estajloo, S. Sadripour, “An experimental and mathematical study to calculate the bakery and oven efficiencies of traditional bakeries in Iran”, ISME2016, Yazd, Iran, 2011. (in Persianفارسی )

[4]  V. Nicolas, P. Salagnac, P. Glouanne, J.P. Plotea, V. Jury, L. Boillereaux, “Modelling heat and mass transfer in deformable porous media: Application to bread baking”, Journal of food engineering, 130, pp. 23–35, 2014.

[5]  V. Jury, J.Y. Monteau, J. Comiti, A. Le–Bail, “Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking”, Food research international, 40(7), pp. 874–882, 2007.

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[7]  E. Chiotellis, G.M. Campbell, “Proving of bread dough I: modelling the evolution of the bubble size distribution”, Food bioprod process, 81, pp. 194–206, 2003a.

[8]  E. Chiotellis, G.M. Campbell, “Proving of bread dough II: Measurement of gas production and retention”, Food bioprod process, 81, pp. 207–216, 2003b.

[9]   G.G. Bellido, M.G. Scanlon, H.D. Sapirstein, J.H. Page, “Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough”, Journal of agric. food chemistry, 56, pp. 9855–9861, 2008.

[10]   G.G. Bellido, M.G. Scanlon, J.H. Page, “Measurement of dough specific volume in chemically leavened dough systems”, Journal of cereal science, 49, pp. 212–218, 2009.

[11]   J. Rouillé, H. Chiron, P. Colonna, G. Della Valle, D. Lourdin, “Dough/crumb transition during French bread baking”, Journal of cereal science, 52, pp. 161–169, 2010.

[12]  M.J. Wagner, T. Lucas, D. Le Ray, G. Trystram, “Water transport in bread during baking”, Journal of food engineering, 78, pp. 1167–1173, 2007.

[13]   A. Mondal, A.K. Datta, “Bread baking – a review”, Journal of food engineering, 86, pp. 465–474, 2008.

[14]     A. Mondal, A.K. Datta, “Two-dimensional CFD modeling and simulation of crustless bread baking process”, Journal of food engineering, 99, pp. 166-174, 2010.

[15]     H. Pahlavanzadeh, H. Shabani, A. Sarakhni, “An investigation of baking bread through short waves and compare it with traditional baking”,Iranian Journal of Energy, 66 (50), 2001.(in Persianفارسی )

[16]   M. Ghanbari, M. Shahedi, “The effect of temperature and baking time on the quality and speed of bread staling”, Journal of Science and Technology of Agriculture and Natural Resources, 12 (43), 2008. (in Persianفارسی )

[17]  S.A.M. Hashemi, S. Sadripour, M. Estajloo, “Energy and Exergy Analyzes and Evaluation of Fuel Consumption Reduction Techniques in Traditional Flatbreads Bakeries”, Amirkabir Mechanical Engineering Journal, Article in press.(in Persianفارسی )

[18]   Thermometer ST-9861, Instruction manual handbook, TST, 2012.

[19] Testo M/XL350, Instruction manual handbook, TESTO, 2011.

[20]  N. Sato, “Chimical energy and exergy”, Elsevier science & technology books, Chapter 8, 9, 10 and 11, 2004.

[21]     P. Mullinger, B. Jenkins, “Industrial and process furnaces”, Elsevier Ltd., 1st ed., 2008.

[22]   Institute of Standards and Industrial Research of Iran, www.isiri.org. (in Persianفارسی )

[23]    S. R. Turns and S. J. Mantel, An Introduction to Combustion, 3rd ed., New York, McGraw Hill, 2000.

[24]  W.M. Rohsenov, J.P. Hartnett, Y.I. Cho, Handbook of heat transfer, McGraw-Hill, 3rd ed., New York, 1998.

[25]  T.L. Bergman, A.S. Lavine, F.P. Incropera, D.P. DeWitt, Introduction to heat transfer, John Wiley and sons, 7th ed., USA, 2002.

[26]   F.P. Incropera, D.P. DeWitt, D.P. Introduction to heat transfer, John Wiley and sons, 4th ed, 2007.

[27]    Y.A. Cengel, Heat transfer, a practical approach, McGraw Hill science engineering math, New York, 2002.

[28]   burnurs of iranradiator company, www.iranradiator.ir. (in Persianفارسی )

[29]    N. Kraiem, M. Lajil, L. Limous, R. Said, and M. Jeguirim, “Energy recovery from Tunisian agri-food wastes: Evaluation of combustion performance and emissions characteristics of green pellets prepared from tomato residues and grape marc”, Energy, 107, pp. 409‒418, 2016.