Naslov
Određivanje specifipnog toplinskog kapaciteta tijesta modificiranom metodom miješanje - Konsturkcija i poboljšanje instrumenta
(Specific heat capacity determination of dough by modified method of mixture - Design and improvement of instrument)

Autori
Šeruga, Bernarda ; Budžaki, Sandra

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

Izvornik
Proceedings of International Congress "Flour-Bread'03" 4th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : TIM PUBLIC d.o.o., 2004, 348-353

Skup
International Congress "Flour-Bread'03" 4th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tijesto; određivanje specifičnog toplinskog kapaciteta rada; modificirane metoda miješanja
(dough; specific heat capacity; modified method of mixtures)

Sažetak
The aim of the work presented in this report was to contribute to understanding of the designed and improved of the calorimeter for measuring the average specific heat capacity of dough. The technique developed for specific heat capacity measurements was based on the modified method of mixtures. The method consisted of filled the simple in polyethylene pouch and immersing the pouch in water at a different temperature. The procedure was tested for reliability with distilled water and standard dough AACC formula. The specific heat capacity of distilled water were 4, 187 &plusmn ; ; 0, 03 kJ kg-1 K-1 in temperature interval 45 °C to 71 °C The specific heat capacity for dough AACC formula were 2, 95 &plusmn ; ; 0, 23 kJ kg-1 K-1. Results indicate excellent agreement between the experimental and literature values, with a difference of 0, 65 - 1, 85% for distilled water and 1, 6% for dough AACC formula.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA