Wheat Gluten and Glutenin Thermal Conductivity and Diffusivity at Extruder Temperatures

Autor:	Y. Pomeranz, T. D. Strecker, R. P. Cavalieri
Rok vydání:	1994
Předmět:	chemistry.chemical_classification biology Chemistry Plastics extrusion Atmospheric temperature range Thermal diffusivity Gluten Thermal conductivity Glutenin Polymer chemistry biology.protein Extrusion Composite material Water content Food Science
Zdroj:	Journal of Food Science. 59:1244-1246
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1994.tb14686.x
Popis:	Thermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60-175 o C typically used in extrusion processing. Thermal conductivity and diffusivity of gluten decreased with increasing temperature and increased with increasing moisture content. Thermal conductivity and diffusivity of glutenin increased with temperature and moisture content. Thermal conductivity of gluten was 0.06-0.35 W/m.C and glutenin was 0.29-0.49 W/m.C for the temperature range 60-175 o C and moisture content range of 0-30%
Databáze:	OpenAIRE
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