کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4563064 | 1330743 | 2007 | 9 صفحه PDF | دانلود رایگان |
The thermal conductivity of food is usually measured in isothermal conditions with a line-heat source probe. The thermal conductivity of bread during the baking phase is function of temperature and is an important parameter to assess. This work aims at (i) developing a measurement method of thermal conductivity in pseudo-non-isothermal conditions, usable during the part baked bread thawing–baking phase, and (ii) establishing models to predict the change of the thermal conductivity as function of the temperature. The line-heat source probe method has been used, the probe temperature being corrected by subtracting the temperature increase due to the baking. Values obtained in pseudo-non-isothermal conditions during the thawing–baking phase are similar to these ones obtained in isothermal conditions. A parallel model has been successfully used to fit the experimental values of the thermal conductivity of bread during the baking phase.
Journal: Food Research International - Volume 40, Issue 7, August 2007, Pages 874–882