Naslov
DETERMINATION OF THERAML PROPERTIES OF DOUGH

Autori
Šeruga, Bernarda

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

Izvornik
Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97" / Žaneta Ugarčić-Hardi - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 1998, 117-121

Skup
Prvi Hrvatski Kongers tehnologa proizvodnje i prerade brašna "Brašno-Kruh "97"

Mjesto i datum
Osijek, Hrvatska, 13.11.1997. - 15.11.1997

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
dough; thermal conductivity; specific heat

Sažetak
There are relatively few data about thermal properties of raw materials and food industry products, specially bakery products. These data are important for the balance energy and process monitoring. This paper deals with the theories of instrumental methods in determining thermal conductivity and specific heat in food systems. New developed equipment which enables determination of thermal properties of dough was also described. The measuring method is based on the so-called stationary heat transfer. The measuring method conditions and data collecting were controlled by the computer. The temperature ranged from 40°C to 80°C oscillating 0,1°C. The adaptation of the thickness of the layer could be also done ranging from 3 to 10 mm. The measuring results could be stored in the computer using some of the programs for numerical data processing (e.g. EXCEL).

Izvorni jezik
Engleski

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