Naslov
Determination of specific heat of unleavened dough during processing by differential scanning calorimetry

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
5th International Congress Flour-Bread'09, 7th Croatian Congress of Cereal Technologists Brašno-Kruh'09. / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009, 132-132

ISBN
978-953-7005-19-1

Skup
5th International Congress Flour-Bread'09, 7th Croatian Congress of Cereal Technologists Brašno-Kruh'09.

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
specific heat; unleavened dough; differential scanning calorimetry

Sažetak
Experimental methods for determination of thermal properties are based on standard methods for determination of thermal properties of different materials. Apparatus for determination of specific heat are based on modification of well known methods for specific heat determination with the emphasis on physical and chemical characteristics and changes that may occur during food processing et 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 (baking, frying).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA