engleski

Determination of specific heat of unleavened dough during processing by differential scanning calorimetry

Experimental methods for determination of thermal properties are based on standard methods for determination of thermal properties of different materials. Apparatus for determination of specific heat are based on modification of well known methods for specific heat determination with the emphasis on physical and chemical characteristics and changes that may occur during food processing et elevated temperatures. In this study, a specific heat of unleavened dough during the processing was measured by differential scanning calorimetry (DSC). The aim of this work was to investigate the applicability of DSC method for determination of specific heat of unleavened dough during processing on temperatures above 100°C (baking, frying).

specific heat; unleavened dough; differential scanning calorimetry

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