Estimation of thermal conductivity of short pastry biscuit at different baking stages

Article English OPEN
Cevoli, C.; Fabbri, A.; Marai, S.V.; Ferrari, E.; Guarnieri, A.;
(2014)
  • Publisher: Pagepress
  • Journal: Journal of Agricultural Engineering (issn: 1974-7071, eissn: 2239-6268)
  • Related identifiers: doi: 10.4081/jae.2014.232
  • Subject: Agriculture | S1-972 | S | thermal conductivity, bakery products, biscuit, mathematical models. | Agriculture (General) | thermal conductivity, bakery products, biscuit, mathematical models | Settore AGR/09 - Meccanica Agraria | thermal conductivity ; bakery products ; biscuit ; mathematical models

Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mat... View more