Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

Autor:	Andrei Ionuţ SIMION, Cristina-Gabriela GRIGORAŞ, Alina MOROI, Nicoleta VARTOLOMEI
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	pasta dough dynamic viscosity thermal diffusivity thermal conductivity mathematical modelling Food processing and manufacture TP368-456
Zdroj:	Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 81-92 (2015)
Druh dokumentu:	article
ISSN:	1843-5157 2068-259X
Popis:	This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity) of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity), respectively with dough humidity and temperature (for thermal diffusivity and conductivity). The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance) revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/bb282b73ff2746f4b344eae79ef05a48 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF