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INVESTIGATION OF MOISTURE VARIATION DURING BAKING OF BREAD

عنوان مقاله: INVESTIGATION OF MOISTURE VARIATION DURING BAKING OF BREAD
شناسه ملی مقاله: MEDC01_011
منتشر شده در نخستین کنفرانس خاورمیانه ای خشک کردن در سال 1390
مشخصات نویسندگان مقاله:

S. Banooni - Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran
Amirhossein Zare - Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran
Sina Izadi - Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran

خلاصه مقاله:
In this study, bread moisture variation during baking was experimentally investigated. Bread temperature and weight loss were recorded on-line during baking at oven temperatures of 150, 175, 200, 225 and 250°C and 1, 2.5, 5, 7.5 and 10 m/s jet velocities, respectively. Conducted experiments showed that apposite of impingement drying processes, rapid bread surface temperature rising and consequently crust formation caused bread moisture changed smoothly during baking at proper baking temperatures (lesser than 200°C).

کلمات کلیدی:
Flat bread baking, Impinging Jets, Moisture variation

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/162545/