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THERMODYNAMIC ANALYSIS OF THE FREEZING OF BREAD.

Author(s) : CHEN C. S.

Type of article: Article

Summary

ON THE BASIS OF THERMODYNAMIC CONSIDERATIONS, A SYSTEM OF EQUATIONS WAS DEVELOPED OF DESCRIBING PHYSICAL PHENOMENA OF BREAD FREEZING PROCESSES. BY USING A UNIQUE CHARACTERISTIC CONSTANT DETERMINED FROM READILY AVAILABLE CALORIMETRIC DATA, COHESIVE DATA OF ENTHALPY, APPARENT SPECIFIC HEAT, ICE CONTENT, AND UNFREEZABLE WATER WERE CALCULATED FOR A WIDE RANGE OF FREEZING TEMPERATURES. THE CALCULATED RESULTS ARE AS ACCURATE AS THOSE AVAILABLE THROUGH THE MOLLIER DIAGRAM FOR WHITE BREAD DEVELOPED BY RIEDEL. UNFROZEN WATER AT 233 K (-40 DEG C) WAS 32% FOR WHITE, 30% FOR RYE AND 17% FOR WHEAT BREAD.

Details

  • Original title: THERMODYNAMIC ANALYSIS OF THE FREEZING OF BREAD.
  • Record ID : 1985-2543
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 3
  • Publication date: 1985

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