engleski

Determination and prediction of specific heat of unleavened dough during processing

Experimental methods for determination of thermal properties of food are based on standard methods for determination of materials such as metals, and different construction and packaging materials. Apparatus for determination of specific heat are modified in way of heat transfer between food materials (which is subjected to specific heat determination) and substances for heat exchange, with the emphasis on physical and chemical characteristics of food and changes that may occur during food processing at 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 such as baking and frying.

specific heat; unleavened dough; differential scanning calorimetry

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