THE EFFECT OF BAKING TIME AND BAKING TEMPERATURE ON POROSITY, DENSITY AND THERMAL CONDUCTIVITY OF THE PART-BAKED SANGAK BREAD, DURING BAKING

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Sadeghi Farzad; Hamdami Nasser; SHAHEDI MOHAMMAD

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

THE EFFECT OF BAKING TIME AND BAKING TEMPERATURE ON POROSITY, DENSITY AND THERMAL CONDUCTIVITY OF THE PART-BAKED SANGAK BREAD, DURING BAKING

Author(s)

Sadeghi Farzad | Hamdami Nasser | SHAHEDI MOHAMMAD

Keywords

THERMAL CONDUCTIVITY

THERMAL CONDUCTIVITY MODEL

LINE HEAT SOURCE

POROSITY

IMAGE PROCESSING

APPARENT DENSITY

Abstract

SANGAK BREAD, FOR ITS NUTRITIONAL VALUE, AROMA, AND SPECIAL TASTE HAS A HIGH POTENTIAL TO BE INDUSTRIALLY MASS PRODUCED AND SUPPLIED TO THE MARKET, PART-BAKED. IN THIS PAPER, THE EFFECT BAKING TEMPERATURE (IN FOUR LEVELS OF: 230, 250, 270 AND 290 DEGREES CELSIUS) ON THE MOISTURE CONTENT, POROSITY, APPARENT DENSITY AND THERMAL CONDUCTIVITY DURING SPECIAL TIMES OF BAKING (IN30, 60, 90, 120, 150, 180 SECONDS) IN THE PART-BAKED SANGAK BREAD WERE STUDIED. THE PERFORMED TESTS INDICATED A SIGNIFICANT REDUCTION OF MOISTURE AND APPARENT DENSITY AS THE RESULT OF INCREASING THE BAKING TEMPERATURE. THE RESULTS OF TESTS SHOW A SIGNIFICANT INCREASE IN POROSITY WITH THE INCREASE IN BAKING TIME AND BAKING TEMPERATURE. THE EFFECTIVE THERMAL CONDUCTIVITY WAS MEASURED USING THE THERMAL CONDUCTIVITY PROBE. BASED ON THE RESULTS OF THE TEST, THE INCREASE IN BAKING TEMPERATURE, DUE TO THEIR EFFECTS ON INCREASE IN POROSITY AND REDUCTION OF MOISTURE CONTENT, CAUSES REDUCTION IN THE THERMAL CONDUCTIVITY. IN THIS PAPER, FOUR MODELS (SERIES, PARALLEL, KRISCHER, AND MAXWELL) WERE DEVELOPED FOR DESCRIBING THE THERMAL CONDUCTIVITY. THE EFFECTIVE THERMAL CONDUCTIVITY DATA PREDICTED WITH KRISCHER MODEL WERE REALLY COMPATIBLE WITH THE EXPERIMENTAL DATA. IN ADDITION, THE DISTRIBUTION FACTOR (FL) WAS EVALUATED BY USING KRISCHER MODEL. RESULTS SHOWED AN INCREASE IN THIS PARAMETER WITH THE INCREASE IN BAKING TIME AND BAKING TEMPERATURE.

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APA: Copy

Sadeghi, Farzad, Hamdami, Nasser, & SHAHEDI, MOHAMMAD. (2013). THE EFFECT OF BAKING TIME AND BAKING TEMPERATURE ON POROSITY, DENSITY AND THERMAL CONDUCTIVITY OF THE PART-BAKED SANGAK BREAD, DURING BAKING. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926424/en

Vancouver: Copy

Sadeghi Farzad, Hamdami Nasser, SHAHEDI MOHAMMAD. THE EFFECT OF BAKING TIME AND BAKING TEMPERATURE ON POROSITY, DENSITY AND THERMAL CONDUCTIVITY OF THE PART-BAKED SANGAK BREAD, DURING BAKING. 2013. Available from: https://sid.ir/paper/926424/en

IEEE: Copy

Farzad Sadeghi, Nasser Hamdami, and MOHAMMAD SHAHEDI, “THE EFFECT OF BAKING TIME AND BAKING TEMPERATURE ON POROSITY, DENSITY AND THERMAL CONDUCTIVITY OF THE PART-BAKED SANGAK BREAD, DURING BAKING,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926424/en

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