کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6378208 | 1322337 | 2011 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures](/preview/png/6378208.png)
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from â40 °C to 35 °C using differential scanning calorimetry. The initial freezing point was also calculated based on the water activity of dough. The apparent specific heat varied as a function of temperature: specific heat in the freezing region varied from (1.7-23.1) J gâ1 °Câ1, and was constant at temperatures above freezing (2.7 J gâ1 °Câ1). Unfreezable water content varied from (0.174-0.182) g/g of total product. Values of heat capacity as a function of temperature were correlated using thermodynamic models. A modification for low-moisture foodstuffs (such as bread dough) was successfully applied to the experimental data.
Journal: Journal of Cereal Science - Volume 53, Issue 1, January 2011, Pages 126-132