BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE

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SALARI AMIR; MAZAHERI TEHRANI MOSTAFA; RAZAVI SEYED M.A.

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Journal Paper

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:3 Page(s): 225-235

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Title

BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE

Author(s)

SALARI AMIR | MAZAHERI TEHRANI MOSTAFA | RAZAVI SEYED M.A. | Issue Writer Certificate

Keywords

BRAN

BREAD

DRYING MODELING

DIFFUSIVITY

ACTIVATION ENERGY

Abstract

In this study, mathematical modeling of hot air baking-drying of thin-layer crisp BREAD was investigated.Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air. It was found that the baking-drying process occurred in falling rate period over the baking-drying times. Eight well-known thin-layer baking-drying models were fitted to the baking-drying experimental data of crisp BREAD, implementing non-linear regression analysis techniques. Based on the coefficient of determination (R2) and root mean square error (RMSE) values, it was concluded that the best models in terms of fitting performance for hot air baking-drying of BRAN free crisp BREAD were Wang & Singh and Logarithmic while for whole-wheat crisp BREAD were Page, Logarithmic and Wang & Singh. The moisture transfer from crisp BREAD was described using the Fick’s diffusion model. The effective DIFFUSIVITY was within the range of 2.88×10-8 to 1.11×10-7 m2/s for BRAN free crisp BREAD and from 2.47×10-8 to 8.84×10-8 m2/s for whole-wheat crisp BREAD over the temperature range. The ACTIVATION ENERGY for BRAN free and whole-wheat crisp BREAD was found to be 25.22 and 23.43 kJ/mol, respectively.

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APA: Copy

SALARI, AMIR, MAZAHERI TEHRANI, MOSTAFA, & RAZAVI, SEYED M.A.. (2015). BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(3), 225-235. SID. https://sid.ir/paper/683934/en

Vancouver: Copy

SALARI AMIR, MAZAHERI TEHRANI MOSTAFA, RAZAVI SEYED M.A.. BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(3):225-235. Available from: https://sid.ir/paper/683934/en

IEEE: Copy

AMIR SALARI, MOSTAFA MAZAHERI TEHRANI, and SEYED M.A. RAZAVI, “BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 3, pp. 225–235, 2015, [Online]. Available: https://sid.ir/paper/683934/en

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