Pregled bibliografske jedinice broj: 87873
Thermal conductivity coefficient of Mlinci dough as function of moisture and temperature
Thermal conductivity coefficient of Mlinci dough as function of moisture and temperature // Proceedings of International Congress FLOUR-BREAD'01 3rd Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek, 2002. str. 129-134 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 87873 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Thermal conductivity coefficient of Mlinci dough as function of moisture and temperature
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'01 3rd Croatian Congress of Cereal Technologists
/ Ugarčić-Hardi, Žaneta - Osijek, 2002, 129-134
Skup
International Congress FLOUR-BREAD'01 3rd Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
thermal conductivity coefficient; Mlinci dough; moisture; mathematical model
Sažetak
This paper reports on the results of an experimental study of thermal conductivity coefficient of Mlinci dough as a function of moisture and temperature. A steady state technique was uswe to measure thermal conductivity of Mlinci dough at moisture levels from 29, 64% to 39, 66% and temperature ranges from 37, 5 °C to 59, 0 °C. The measurements were carried out on the apparatus TC 1. Based on the experin+mental thermal conductivity coefficient values of Mlinci dough at various moisture levels and temperatures, the following mathematical model was developed to predict the thermal conductivity coefficient of Mlinci dough k=0, 007335 M+0, 009791T-0, 21281
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
