Thermal and physical properties of bakery products.
This article reviews the measurement techniques, prediction models, and data on thermo-physical properties of bakery products: specific heat, thermal conductivity, thermal diffusivity, and density. Over the last decade, investigation has focused more on thermo-physical properties of nonbread bakery products. Both commonly used and new measurement techniques for thermo-physical properties reported in the publication are presented with directions for their proper use. Data and prediction models are tabulated for the range of moisture content and temperature of the bakery products.
Baik
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OD
Food Research and Development Center, Agriculture and Agri-Food Canada, St. Hyacinthe, QC.
Marcotte
M
M
Sablani
S S
SS
Castaigne
F
F
D001939:Bread / Q000032:analysis*; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D008962:Models, Theoretical; D013696:Temperature; D013814:Thermal Conductivity