Thermal properties of dough and bakery products: A review of published data
Thermal properties of dough and bakery products: A review of published data
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面团和烘焙产品的热特性：已发表数据的回顾
DOI：
10.1016/0260-8774(89)90039-3
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发表时间：
1989
影响因子：
5.5
通讯作者：
C. Rask
中科院分区：
文献类型：
--
作者：
C. Rask
到目前为止，还没有面团、面包和烘焙产品的热学性质的摘要。因此，这次审查是试图纠正这种情况。其目的不是对已发表的研究进行批判性的评估，而是对该领域的文献进行概述，以便于估计已知含水率和密度的产品的性能的值。热物性包括比热、导热系数和热扩散率。这些与水分含量和密度一起列在表格中。面团和面包的特性是根据水分含量和密度绘制的。文中给出了计算热物性的公式，并列出了表格。
To date, no summary of the thermal properties of dough, bread and bakery products is available. This review is therefore an attempt to rectify this situation. The aim has not been to evaluate critically the published studies, but rather to give an overview of the literature in this field to facilitate the estimation of values for the properties of a product of known moisture content and density. The thermal properties covered are specific heat, thermal conductivity and thermal diffusivity. These are tabulated together with the moisture content and the density. The properties of dough and bread are plotted versus moisture content and density. Expressions for calculating the thermal properties are both given in the text and tabulated.