Measurement of effective thermal conductivity of white bread at high temperatures
2006
Tao, K.(Nihon Univ., Fujisawa, Kanagawa (Japan). Coll. of Bioresource Sciences) | Suzuki, I.
The effective thermal conductivity of white bread is one of the most important properties for analyzing the engineering of baking. In previous studies, the thermal conductivity of white bread was measured within a temperature range from 5 to 80degC, and a heat transfer model was designed. In this work, the effective thermal conductivity of white bread above 80degC was measured using a short needle measuring probe and a microwave heating oven to prevent changes in the physical properties of the bread at high temperatures. Moreover, the effective thermal diffusivity of baking dough was determined by measuring its center temperature during baking. Using the results obtained, baking as well as the specific heat and bulk density of baking dough, the effective thermal conductivity of baking dough was calculated. Then the effective thermal conductivity of baking dough was compared with that of white bread of the same temperature. The effective thermal conductivity of baking dough was higher than that of white bread. This result might be due to the difference in a material between baking dough and white bread. Baking dough is in a dynamic state, whereas white bread is in a static state.
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