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PROPERTIES OF AKARA (FRIED COWPEA PASTE) AS RELATED TO HEAT TRANSFER.
Author(s) : HUNG Y. C., MCWATTERS K. H.
Summary
THE SPONGY, BREAD-LIKE QUALITY OF AKARA DEPENDS UPON THE FOAM AND FLOW CHARACTERISTICS OF WHIPPED PASTE. AKARA MADE FROM PASTE HELD FOR 60 MINUTES REQUIRED 40% LONGER FREEZING TIME THAN AKARA MADE FROM PASTE WITH 0 MINUTE HOLDING. THERMOPHYSICAL PROPERTIES AND CHEMICAL COMPOSITION WERE MEASURED FOR THE TEMPERATURE RANGE -30 TO 20 DEG C. A MODEL WAS DEVELOPED TO PREDICT THE THERMOPHYSICAL PROPERTIES OF AKARA AS A FUNCTION OF HOLDING TIME, CHEMICAL COMPOSITION AND POROSITY.
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Details
- Original title: PROPERTIES OF AKARA (FRIED COWPEA PASTE) AS RELATED TO HEAT TRANSFER.
- Record ID : 1992-2314
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Thermal property; Pea; Dough; Modelling; Overrun
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