Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures |
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Authors: | TG Matuda PA Pessôa FilhoCC Tadini |
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Institution: | Food Engineering Laboratory, Escola Politécnica, University of São Paulo, P.O. Box 61548, Zip Code: 05424-970, São Paulo, SP, Brazil |
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Abstract: | Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from −40 °C to 35 °C using differential scanning calorimetry. The initial freezing point was also calculated based on the water activity of dough. The apparent specific heat varied as a function of temperature: specific heat in the freezing region varied from (1.7–23.1) J g−1 °C−1, and was constant at temperatures above freezing (2.7 J g−1 °C−1). Unfreezable water content varied from (0.174–0.182) g/g of total product. Values of heat capacity as a function of temperature were correlated using thermodynamic models. A modification for low-moisture foodstuffs (such as bread dough) was successfully applied to the experimental data. |
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Keywords: | Specific heat capacity Enthalpy Bread dough Predictive models |
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