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Photoacoustic Monitoring of Processing Conditions in Cooked Tortillas: Measurement of Thermal Diffusivity
Author(s) -
ALVARADOGIL J.J.,
ZELAYAANGEL O.,
SÁNCHEZSNENCIO F.,
YAÑELIMÓN M.,
VARGAS H.,
FIGUEROA J.D.C.,
MARTÍNEZBUSTOS F.,
MARTÍNEZ J.L.,
GONZÁLEZHERNÁNDEZ J.
Publication year - 1995
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.1365-2621.1995.tb09798.x
Subject(s) - thermal diffusivity , photoacoustic imaging in biomedicine , thermal conduction , thermal conductivity , thermal , materials science , chemistry , composite material , thermodynamics , optics , physics
The thermal diffusivity and conductivity of cooked tortillas processed under different conditions were measured at room temperature using a proposed open‐photoacoustic cell (OPC) detection technique. Samples were cut from cooked tortillas and exposed to air for different times prior to measurements. Variations in thermal diffusivity inversely correlated with cooking time. Lime appeared to increase the degree of crosslinking, raising thermal diffusivity and decreasing cooking time. By careful process modification a measure of control could be used to improve the heat conduction properties of tortillas.