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Individual Heat Transfer Modes During Baking of "Mlinci" Dough (CROSBI ID 138298)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Šeruga, Bernarda ; Budžaki, Sandra ; Ugarčić-Hardi, Žaneta Individual Heat Transfer Modes During Baking of "Mlinci" Dough // ACS - Agriculturae conspectus scientificus, 72 (2007), 3; 257-263

Podaci o odgovornosti

Šeruga, Bernarda ; Budžaki, Sandra ; Ugarčić-Hardi, Žaneta

engleski

Individual Heat Transfer Modes During Baking of "Mlinci" Dough

During baking of “ Mlinci” dough in a batch oven heat was transferred by conduction and convection. Heat transfer by radiation in this case can be neglected due to oven design. Th e major portion of heat transfer was by conduction (96.09%) and minor portion by convection (3.91%). Diff erent thermal parameters, e.g., specifi c heat, thermal conductivity and thermal diff usivity of „ Mlinci” dough were determined. Individual mathematical models for each type of heat transfer were proposed. Th ey were obtained by average values of thermal parameters ; for thermal conductivity 0.494 W/m °C, for specifi c heat 2.257 kJ/kg °C for thermal diff usivity 2.034· 10-7 m2/s, for density 1076 kg/m3 and for free convection heat transfer coeffi cient 9.756 W/m2 °C. Since the major portion of heat during baking of “ Mlinci” dough in batch oven was transferred by conduction therefore the amount of heat supplied to the product can be controlled by individual models for conduction.

conduction ; free convection ; thermal properties ; baking ;

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Podaci o izdanju

72 (3)

2007.

257-263

objavljeno

1331-7768

1331-7776

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost