سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۵

نویسنده(ها):

Salem Banooni – Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran
Amirhossein Zare – Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran
H. Bazafkan – Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran

چکیده:

In this study, bread surface colour variation during baking was experimentally investigated. Bread temperatures and colour were recorded on-line during baking at oven temperatures of 150, 175, 200, 225 and 250°C and 1, 2.5, 5, 7.5 and 10 m/s jet velocities, respectively. Conducted experiments showed that apposite of impingement drying processes, rapid crumb temperature rising and consequently high rate crumb formation caused bread surface temperature and browning reactions changed smoothly than expecting during baking and at proper baking temperatures (lesser than 200°C) browning reactions didn.t complete.