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MODELING OF HEAT AND MASS TRANSFER DURING BAKING OF BISCUITS
Author(s) -
SOSAMORALES MARIA ELENA,
GUERREROCRUZ GABRIELA,
GONZALEZLOO HUGO,
VELEZRUIZ JORGE F.
Publication year - 2004
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2004.23050.x
Subject(s) - mass transfer , moisture , convection , food science , heat transfer , chemistry , water content , materials science , volume (thermodynamics) , shrinkage , texture (cosmology) , thermodynamics , analytical chemistry (journal) , composite material , chromatography , physics , geotechnical engineering , artificial intelligence , computer science , engineering , image (mathematics)
Precooked biscuits (7 cm diameter × 2 cm thickness), preserved by freezing, were evaluated in a regional bakery. Heat and mass transfer during these processes and through the final baking were studied. Precooking was conducted at 180C for 18 min; convection and conduction were the predominant phenomena for heat transfer, with an α = 1.71 × 10 −7 m 2 /s. Diffusion mechanism adequately modeled (r 2 = 0.94, PEM < 2.5%) the moisture loss during cooking stage, with a D = 1.04 × 10 −6 m 2 /s. The freezing point obtained inside a tunnel freezer (forced air at − 40C), was − 6.73C, consistent with the predicted value. Volume changes were minimal during frozen storage because of high fat content and few variations in the freezer temperature. Final baking in conventional gas and microwave ovens were compared. Higher moisture loss and minimal color change occurred in the microwave baking. Instrumental texture of both final treatments were significantly different, in contrary to sensory evaluation (α = 0.05). The methods produced a good choice for product commercialization after baking.