Thermal diffusivity determination of pizza and puff pastry doughs at freezing temperatures

Journal of Food Processing and Preservation

Volumn 31, Issue 1, 2007, Pages 41-51

  Kumcuoglu, Seher ^a   Tavman, Sebnem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

NEPTUNIA;

EID: 33846207488     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00106.x     Document Type: Article

References (20)

1. BALL, C.O. and OLSON, F.C.W. 1957. Sterilization in Food Technology: Theory, Practice and Calculation, McGraw Hill Book Co., New York, NY.
2. BEN-YOSEPH, E. and HARTEL, R.W. 1988. Computer simulation of ice recrystallization in ice cream during storage. J. Food Eng. 38, 309-329.
3. BHOWMIK, S.R. and HAYAKAWA, K. 1979. New method for determining the apparent thermal diffusivity of thermally conductive food. J. Food Sci. 44(2), 469-474.
4. CARCIOFI, B.A.M., FAISTEL, J., ARAGO, G.M.F. and LAURINDO, J.B. 2002. Determination of thermal diffusivity of mortedalla using actual cooking process. J. Food Eng. 55, 89-94.
5. CARSLAW, H.S. and JAEGER, J.C. 1986. Conduction of Heat in Solids, 2nd Ed., Clarendon Press, Oxford, U.K.
6. CHOI, Y. and OKOS, M.R., 1986. Effects of temperature and composition on the thermal properties of foods. In Food Engineering and Process Applications Volume 1, Transport Phenomena (M. Le Maguer and P. Jelen, eds.) pp. 93-102, Elsevier Applied Science Publishers, New York, NY.
7. DINCER, I 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis Publishers, London.
8. GEANKOPLIS, C.J. 2003 Transport Processes and Separation Process Principles, 4th Ed., Prentice Hall Professional Technical Reference, Upper Saddle River, NJ.
9. HAYAKAWA, K. and BALL, C.O. 1971. Theoretical formulas for temperatures in cans of solid food and for evaluating various heat processes. J. Food Sci. 36, 306-310.
10. HELDMAN, D.R. 1992. Food freezing. In Handbook of Food Engineering (D.R. Heldman arid D.B. Lund, eds.) pp. 277-315, Marcel Dekker, New York, NY.
11. KENT, N.L. and EVERS, A.D. 1994. Technology of Cereals. Pergamon, Oxford, U.K.
12. LIND, I. 1991. The measurement and prediction of thermal properties of food during freezing and thawing - a review with particular reference to meat and dough. J. Food Eng. 13, 285-319.
13. MAGEE, T.R.A. and BRANSBURG, T. 1995. Measurement of thermal diffusivity of potato, malt bread and wheat flour. J. Food Eng. 25, 223-232.
14. MURTHY, C.T. and SRINIVASA RAO), P.N. 1997. Thermal diffusivity of idli batter. J. Food Eng. 33, 299-304.
15. NESVADBA, P. and EUNSON, C. 1984. Moisture and temperature dependence of thermal diffusivity of cod minces. J. Food Tech. 19, 585-592.
16. RAHMAN, S.M. 1995. Food Properties Handbook, CRC Press, London.
17. RASK, C. 1989. Thermal properties of dough and bakery products: A review of published data. J. Food Eng, 9, 167-193.
18. SINGH, R.P. 1982. Thermal diffusivity in food processing. J. Food Tech. 36, 87-91.
19. SINGH, R.P. 1995. Thermal properties of frozen foods. In Engineering Properties of Foods (M.A. Rao and S.S.H. Rizvi, eds.) pp. 49-88, Marcel Dekker, New York, NY.
20. ZANONI, B., PERI, C. and GIANOTTI, R. 1995. Determination of the thermal diffusivity of bread as a function of porosity. J. Food Eng. 26, 497-510.