Thermal Diffusivity of Idli Batter

Journal of Food Engineering

Volumn 33, Issue 3-4, 1997, Pages 299-304

  Murthy, C T ^a   Rao, P N Srinivasa ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

MUSTELINAE;

COMPUTATIONAL METHODS; HEAT TRANSFER; THERMAL DIFFUSION;

INFINITE SLAB GEOMETRY; MARTENS EQUATION; RIEDEL'S EQUATION;

FOOD PRODUCTS;

EID: 0031199174     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(97)00014-9     Document Type: Article

References (10)

1. AOAC (1980) Official Methods of Analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC, USA.
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3. Batty, J. C. & Folkman, S. L. (1983) Food Engineering Fundamentals, p. 184. John Wiley and Sons, New York.
4. Desikachar, H. S. R., Radhakrishna Murthy, R., Rao, G. R., Kadkol, S. B., Srinivasan, M. & Subrahmanyam, V. (1960). Studies on idli fermentation, I - some accompanying changes in batter. Journal of Scientific and Industrial Research, 19C, 168.
5. Gaffrey, J. J., Baird, C. D. & Eshleman, W. D. (1980). Review and analysis of the transient method for determining thermal diffusivity of fruits and vegetables. ASHRAE Transactions, 86, 261.
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7. Singh, R. P. & Heldman, D. R. (1984). Introduction to Food Engineering, p. 102. Academic Press, New York.
8. Singh, R. P. & Heldman, D. R. (1993) Introduction to Food Engineering, 2nd edn, p 460. Academic Press, Inc., New York.
9. Perry, J. H. (1950) Chemical Engineers' Hand Book, 3rd edn, p. 57. McGraw Hill Book Co, Inc., New York.
10. Thakur, S., Prasad, M. S. & Rastogi, N. K. (1995). Effect of xanthan on textural properties of idli (traditional south Indian foods). Food Hydrocolloids, 9(2), 141-145.