Analysis of Modes of Heat Transfer in Baking Indian Rice Pan Cake (Dosa,) A Breakfast Food

Venkatesh Murthy, K. and Raghavarao, K. S. M. S. (2015) Analysis of Modes of Heat Transfer in Baking Indian Rice Pan Cake (Dosa,) A Breakfast Food. Journal of Food Science and Technology, 52 (8). pp. 5357-5363.

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Abstract

Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

Item Type:	Article
Uncontrolled Keywords:	Indian rice pan cake (Dosa) Modes of heat transfer Thermal conductivity Emissivity Temperature profiles Energy balance
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Feb 2011 04:29
Last Modified:	27 Oct 2018 10:39
URI:	http://ir.cftri.res.in/id/eprint/9899

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