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Pregled bibliografske jedinice broj: 504718

Determination and prediction of specific heat of unleavened dough during processing


Budžaki, Sandra; Šeruga, Bernarda; Babić, Jurislav
Determination and prediction of specific heat of unleavened dough during processing // Proceedings of the 5th International Congress Flour-Bread '09 and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2010. str. 562-568 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Determination and prediction of specific heat of unleavened dough during processing

Autori
Budžaki, Sandra ; Šeruga, Bernarda ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Congress Flour-Bread '09 and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno-tehnološki fakultet Osijek, 2010, 562-568

ISBN
978-953-7005-21-4

Skup
5th International Congress Flour-Bread '09 and 7th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 21.-23.2009.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Specific heat; unleavened dough; differential scanning calorimetry

Sažetak
Experimental methods for determination of thermal properties of food are based on standard methods for determination of materials such as metals, and different construction and packaging materials. Apparatus for determination of specific heat are modified in way of heat transfer between food materials (which is subjected to specific heat determination) and substances for heat exchange, with the emphasis on physical and chemical characteristics of food and changes that may occur during food processing at elevated temperatures. In this study, a specific heat of unleavened dough during the processing was measured by differential scanning calorimetry (DSC). The aim of this work was to investigate the applicability of DSC method for determination of specific heat of unleavened dough during processing on temperatures above 100°C such as baking and frying.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek