Study on effective thermal conductivity of white bread
1990
Tadano, T. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine) | Tou, K. | Yasuda, H.
Effective thermal conductivity of bread (lambda-e) is one of the most important properties, but there are very few reports in the literature. In this investigation, lambda-e was measured mainly with a heat line sauce probe for the temperature range from 5 to 80 degrees C and for a range of moisture content from 6 to 48% in wet base. The white breads used in this experiment were two kinds, one was the common product in the market and another was a laboratory made product modeled on that market product. Freeze drying method was applied to control the moisture content of the bread as experimental requirement. Measured values of lambda-e were in the range of 0.050 to 0.315 W/m K
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