Premium
Wheat Gluten and Glutenin Thermal Conductivity and Diffusivity at Extruder Temperatures
Author(s) -
STRECKER T. D.,
CAVALIERI R. P.,
POMERANZ Y.
Publication year - 1994
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.1365-2621.1994.tb14686.x
Subject(s) - thermal diffusivity , glutenin , gluten , thermal conductivity , materials science , plastics extrusion , moisture , atmospheric temperature range , extrusion , chemistry , thermodynamics , composite material , food science , biochemistry , physics , protein subunit , gene
Thermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60‐175°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°and moisture content range of 0‐30%.