سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۵

نویسنده(ها):

S. Banooni – Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran
Amirhossein Zare – Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran
Sina Izadi – Department of Mechanical Eng., Eng. Faculty, Shahid Chamran University of Ahwaz, Ahwaz, Iran

چکیده:

In this study, bread moisture variation during baking was experimentally investigated. Bread temperature and weight loss 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 bread surface temperature rising and consequently crust formation caused bread moisture changed smoothly during baking at proper baking temperatures (lesser than 200°C).