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THERMAL DIFFUSIVITY DETERMINATION OF PIZZA AND PUFF PASTRY DOUGHS AT FREEZING TEMPERATURES
Author(s) -
KUMCUOGLU SEHER,
TAVMAN SEBNEM
Publication year - 2007
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.1745-4549.2007.00106.x
Subject(s) - thermal diffusivity , pastry , thermodynamics , atmospheric temperature range , thermal , chemistry , materials science , food science , physics
The thermal diffusivity of pizza and puff pastry doughs was measured in the temperature range from − 35 to + 15C by using time‐temperature history method. Experimental data of thermal diffusivity were mathematically interpreted as a function of temperature by regression analysis in the frozen and unfrozen states. The thermal diffusivity of the frozen pizza and puff pastry doughs was greater than the unfrozen samples and decreased with temperature in the frozen state. Experimental values were compared to the prediction model and with previously documented values. A close agreement was found between the thermal diffusivity values determined experimentally and the values available in published literature.