Wheat gluten and glutenin thermal conductivity and diffusivity at extruder temperatures
1994
Strecker, T.D. | Cavalieri, R.P. | Pomeranz, Y.
Thermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60-175 degress C typically used in extrusion processing. Thermal conductivity and diffusivity of gluten decreased with increasing temperature and increased with increasing moisture content. Thermal conductivity and diffusivity of glutenin increased with temperature and moisture content. Thermal conductivity of gluten was 0.06-0.35 W/m.C and glutenin was 0.29-0.49 W/m.C for the temperature range 60-175 degrees C and moisture content range of 0-30%.
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