engleski

Determination of theraml properties of dough

There are relatively few data about thermal properties of raw materials and food industry products, specially bakery products. These data are important for the balance energy and process monitoring. This paper deals with the theories of instrumental methods in determining thermal conductivity and specific heat in food systems. New developed equipment which enables determination of thermal properties of dough was also described. The measuring method is based on the so-called stationary heat transfer. The measuring method conditions and data collecting were controlled by the computer. The temperature ranged from 40°C to 80°C oscillating 0,1°C. The adaptation of the thickness of the layer could be also done ranging from 3 to 10 mm. The measuring results could be stored in the computer using some of the programs for numerical data processing (e.g. EXCEL).

dough; thermal conductivity; specific heat

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