Naslov
Individual Heat Transfer Modes During Baking of "Mlinci" Dough

Autori
Šeruga, Bernarda ; Budžaki, Sandra ; Ugarčić-Hardi, Žaneta

Izvornik
ACS - Agriculturae conspectus scientificus (1331-7768) 72 (2007), 3; 257-263

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
conduction ; free convection ; thermal properties ; baking ;

Sažetak
During baking of “ Mlinci” dough in a batch oven heat was transferred by conduction and convection. Heat transfer by radiation in this case can be neglected due to oven design. Th e major portion of heat transfer was by conduction (96.09%) and minor portion by convection (3.91%). Diff erent thermal parameters, e.g., specifi c heat, thermal conductivity and thermal diff usivity of „ Mlinci” dough were determined. Individual mathematical models for each type of heat transfer were proposed. Th ey were obtained by average values of thermal parameters ; for thermal conductivity 0.494 W/m °C, for specifi c heat 2.257 kJ/kg °C for thermal diff usivity 2.034· 10-7 m2/s, for density 1076 kg/m3 and for free convection heat transfer coeffi cient 9.756 W/m2 °C. Since the major portion of heat during baking of “ Mlinci” dough in batch oven was transferred by conduction therefore the amount of heat supplied to the product can be controlled by individual models for conduction.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA