کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
222680 464289 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques
ترجمه فارسی عنوان
بررسی نشت نان با استفاده از تکنیک های تجزیه و تحلیل ارتعاشات آکوستیک، کششی و حرارتی
کلمات کلیدی
نان، استالین، تست مکانیکی، اندازه گیری جذب صدا، تجزیه و تحلیل حرارتی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Staling of bread was followed by tensile and vibro-acoustic testing.
• Linear and exponential rises of Young's modulus of elasticity were found.
• Effect of dough's hydrocolloids content on staling kinetics was confirmed.
• Thermal analysis indicated two step degradation mechanism.

Staling of two commercial breads was studied by mechanical tensile testing, transfer damping function vibrator testing and Kundt's impedance tube sound absorption measurements. The staling process was found to be affected by the porosity as well as the elasticity and rigidity of the cellular structure of the studied breads. Thermal analysis revealed two successive thermal events in the bread during heating, i.e., moisture liberation accompanying gelatinization of starch components and thermal degradation of carbohydrate constituents. A linear or exponential growth increase of the stiffness of the bread matrix with staling time was apparent from the Young's modulus dependences. Concurrently, the transfer damping function dependence indicated higher stiffness, as confirmed by evolution of the first resonance frequency peak after staling. The primary sound absorption peak frequency position shifted from 900 Hz to 1070 Hz. Simultaneously the sound absorption coefficient increased from 0.72 to 1.0 after 336 h of staling.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 178, June 2016, Pages 31–38
نویسندگان
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