Naslov
Influence of composition and temperature on specific heat capacity of dough

Autori
Šeruga, Bernarda ; Budžaki, Sandra ; Petric, Željka

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

Izvornik
Proceedings of 3rd International Congress FLOUR-BREAD'05, 5th Croatian congress lf Cereal Technologists Opatija, October 26-29, 2005 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2006, 292-295

Skup
3rd International Congress FLOUR-BREAD'05, 5th Croatian congress lf Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
specific heat capacity; pototo dough; wheat dough

Sažetak
The objectiv of this study was to determined the specific heat capacity of different dough types in the temperature range from 30 to °C. Specific heat capacity was determined for wheat dough and potato dough. The flour T-850 and sugar were used as test samples. The modified method of mixture was conducted for specific heat capacity determination. For both types of dough, specific heat capacity first increase with temeprature and after reaching the maximum values decreased. the maximum value of 3.510kJ/kg°C was determined for potato dough at 50°C. for the wheat dough maximum value was 2.511 kJ/kg°C too. The potato flour from the whole potato increases the specific heat capacity of potato dough.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA