کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224115 | 464425 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of moisture content on short infrared absorptivity of bread dough
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The effect of moisture content on short infrared absorptivity of bread dough The effect of moisture content on short infrared absorptivity of bread dough](/preview/png/224115.png)
چکیده انگلیسی
The main objective of the study was to assess the influence of moisture content on short infrared absorptivity of bread dough. Weight loss, surface temperature and short to medium infrared absorptivity of dough were measured in a series of radiant heating experiments. A strong positive correlation between surface temperature and total heat flux absorbed by the dough samples was observed. The variation of infrared absorptivity of the dough is explained with the state of the water in the samples – vapor or liquid.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 104, Issue 4, June 2011, Pages 571–576
Journal: Journal of Food Engineering - Volume 104, Issue 4, June 2011, Pages 571–576
نویسندگان
Tzvetelin Dessev, Vanessa Jury, Alain Le-Bail,