Specific heat of Indian unleavened flat bread chapathi at various stages of cooking.

Gupta, T. R. (1990) Specific heat of Indian unleavened flat bread chapathi at various stages of cooking. Journal of Food Process Engineering, 13 (3). pp. 217-227.

PDF Journal of Food Process Engineering, Volume-13(3 (1990) 217-227.pdf - Published Version Restricted to Registered users only Download (368kB)

Abstract

A simple inexpensive calorimeter was built to measure specific heat of foods at various process temperatures. By using vegetablelmineral oil as the heating medium in place of water, specific heat at temperatures beyond 100°C can also be evaluated. Specific heat of whole wheat dough and Chapati (round disc prepared mostly from whole wheat pour dough) at various stages of cooking and pufing were determined. Based on the experimental data a linear equation (C = 2476.56 + 23.56M - 3.79Te) is proposed from the experimental data for spec$c heat of wheatpour, dough, cooked and puffed Chapati and for other food materials at moisture levels ranging from 0.1% to 80% and temperature ranges from 303" to 336" K.

Item Type:	Article
Uncontrolled Keywords:	Specific heat, whole wheat dough, Chapati, cooking
Subjects:	600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 11:10
Last Modified:	26 May 2016 11:10
URI:	http://ir.cftri.res.in/id/eprint/5453

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