Apparent and true density of different types of unleavened dough during processing (CROSBI ID 613852)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Budžaki, Sandra ; Šeruga, Bernarda ; Lončarić, Marin
engleski
Apparent and true density of different types of unleavened dough during processing
Density is one of the most important physical properties and the major thermophysical properties of food required for evaluating, designing and modeling heat transfer processes. In this study, the apparent and true density was determined for different types of unleavened dough during processing in temperature range from 160 °C to 190 °C. Values for apparent density of dough were increasing with decreasing of temperature, which was due to the vaporization of water and developing of air pore. Values for true density were increasing with increasing of processing temperature. The apparent and true density investigated unleavened dough were inversely proportional.
apparent density; true density; unleavened dough
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Podaci o prilogu
221-226.
2012.
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objavljeno
Podaci o matičnoj publikaciji
Proceedings of 6th International Congress FLOUR- BREAD '09 8th Croatian Congress of Cereal Technologists
Koceva komlenić, Daliborka
Osijek: Grafika Osijek
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096