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Sumit KumarPundit

Asked: 3 weeks ago2024-11-29T05:15:17+05:30 2024-11-29T05:15:17+05:30In: Food Technology

A bakery produces 500 kg/h of bread with a moisture content of 30%. If the bakery uses 750 kg/h of dough with a moisture content of 50%, what is the mass flow rate of water evaporated during baking?

7. A bakery produces 500 kg/h of bread with a moisture content of 30%. If the bakery uses 750 kg/h of dough with a moisture content of 50%, what is the mass flow rate of water evaporated during baking?