Thermal Conductivity of White Bread During Convective Heat Processing | Zendy

UNKLESBAY N. | Zendy; UNKLESBAY K. | Zendy; NAHAISI M. | Zendy; KRAUSE G. | Zendy

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Thermal Conductivity of White Bread During Convective Heat Processing

Author(s) -

UNKLESBAY N.,

UNKLESBAY K.,

NAHAISI M.,

KRAUSE G.

Publication year - 1982

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1982.tb11071.x

Subject(s) - thermal conductivity , convection , porosity , volume (thermodynamics) , moisture , materials science , thermal , thermodynamics , heat transfer , chemistry , composite material , physics

Thermal conductivity values of white bread were determined during heat processing to provide information for analytical modeling required during convective heat and mass transfer of the baking process. Selected physical properties of bread were determined: moisture, volume, bulk density and porosity. White bread was baked in a forced‐air convection oven for 8, 16, 24 and 32 min. Thermal conductivity values ranged from 0.00072–0.00064 watts/cm‐°C. Although a downward trend was observed and explained, no significant differences were revealed among thermal conductivity values. Thermal conductivity values were indirectly linearly dependent (p>0.05) on volume and porosity; directly, to bulk density and moisture loss.

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