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THERMAL CONDUCTIVITY AND DIFFUSIVITY OF EXTRUDED DURUM WHEAT PASTA.

Author(s) : ANDRIEU J., GONNET E., LAURENT M.

Type of article: Article

Summary

EXTRUDED DURUM WHEAT PASTA THERMOPHYSICAL PROPERTIES (HEAT CAPACITY, THERMAL CONDUCTIVITY AND DIFFUSIVITY) WER THERMAL DIFFUSIVITY DECREASES WITH THE TEMPERATURE AND PASTA HUMIDITY ; EXPERIMENTAL RESULTS WERE CORRELATED BY AN EMPIRIC RELATIONSHIP. THERMAL CONDUCTIVITY INCREASES SLOWLY WITH PASTA HUMIDITY AND IS ALMOST TEMPERATURE INDEPENDENT. THE INTERPRETATION OF THESE DATA BY DIFFERENT CONDUCTION MODELS SHOWS THAT SERIES MODEL LEADS TO THE MOST CONSISTENT DRY MATTER < INTRINSIC > CONDUCTIVITY VALUE.

Details

  • Original title: THERMAL CONDUCTIVITY AND DIFFUSIVITY OF EXTRUDED DURUM WHEAT PASTA.
  • Record ID : 1989-2314
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 1
  • Publication date: 1989

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