کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226410 | 464539 | 2007 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Transport and related properties of breads baked using various heating modes Transport and related properties of breads baked using various heating modes](/preview/png/226410.png)
Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, thermal conductivity and moisture content were determined. For all heating modes, thermal conductivity and dielectric properties of breads decreased sharply within the first 2–3 min of baking and then remained constant. Regression equations were developed to relate these properties to moisture content and porosity changes during baking.
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1382–1387