Thermal diffusivity measurements of wheat flour and wheat flour dough.

Gupta, T. R. (1996) Thermal diffusivity measurements of wheat flour and wheat flour dough. Journal of Food Process Engineering, 19 (3). 343-352, 17 ref..

PDF Journal_of_Food_Process_Engineering 1996.pdf - Published Version Restricted to Registered users only Download (401kB)

Abstract

A simple technique was used to measure thermal diffusivity of whole wheat flour and whole wheat flour dough at various moisture contents and temp. The technique, which employs simple thermal diffusivity apparatus, was based on transient heat transfer methods requiring only time temp. data. Experimental values obtained showed good agreement with calculated values. It was found that thermal diffusivity of dough increased with moisture content and temp. at <60

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; CEREAL-PRODUCTS; CEREALS-; DOUGH-; FLOURS-CEREAL; PHYSICAL-PROPERTIES; THERMOPHYSICAL-PROPERTIES; WHEAT-; THERMAL-DIFFUSIVITY; WHEAT-DOUGH; WHEAT-FLOUR
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Technology Transfer and Business Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Dec 2017 10:26
Last Modified:	14 Dec 2017 10:26
URI:	http://ir.cftri.res.in/id/eprint/7837

Actions (login required)

View Item