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Photoacoustic monitoring of processing conditions in cooked tortillas: measurement of thermal diffusivity

Alvarado-Gil, J.J. (Centro de Investigacion y de Estudios Avanzados del IPN, Mexico.) ; Zelaya-Angel, O ; Sanchez-Sinencio, F ; Yanez-Limon, M ; Vargas, H ; Figueroa, J.D.C ; Martinez-Bustos, F ; Martinez, J.L ; Gonzalez-Hernendez, J

Journal of food science, 1995-05, Vol.60 (3), p.438-442 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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Título:
Photoacoustic monitoring of processing conditions in cooked tortillas: measurement of thermal diffusivity
Autor: Alvarado-Gil, J.J. (Centro de Investigacion y de Estudios Avanzados del IPN, Mexico.) ; Zelaya-Angel, O ; Sanchez-Sinencio, F ; Yanez-Limon, M ; Vargas, H ; Figueroa, J.D.C ; Martinez-Bustos, F ; Martinez, J.L ; Gonzalez-Hernendez, J
Assuntos: Biological and medical sciences ; Cereal and baking product industries ; conductivity ; Cooking ; ECHANGE THERMIQUE ; Food ; Food industries ; Fundamental and applied biological sciences. Psychology ; photoacoustic ; PRODUCTOS DE PANADERIA ; PRODUIT DE CUISSON ; PROPIEDADES FISICO-QUIMICAS ; PROPIEDADES TERMICAS ; PROPRIETE PHYSICOCHIMIQUE ; PROPRIETE THERMIQUE ; TEMPERATURA ; TEMPERATURE ; thermal diffusivity ; tortillas ; TRANSFERENCIA TERMICA
É parte de: Journal of food science, 1995-05, Vol.60 (3), p.438-442
Notas: Q02
9556301
ArticleID:JFDS438
istex:F44DAAF114895D82D22BED3EE81F4B7F43851A7D
ark:/67375/WNG-SHR72J1Z-8
We are grateful to by Pedro Garcia and Ing. Maía Esther Ayala for technical assistance.
This work was partially supported by CONACyT, Mexico and CNPp, Brazil.
Descrição: The thermal diffusivity and conductivity of cooked tortillas processed under different conditions were measured at room temperature using a proposed open-photoacoustic cell (OPC) detection technique. Samples were cut from cooked tortillas and exposed to air for different times prior to measurements. Variations in thermal diffusivity inversely correlated with cooking time. Lime appeared to increase the degree of cross-linking, raising thermal diffusivity and decreasing cooking time. By careful process modification a measure of control could be used to improve the heat conduction properties of tortillas
Editor: Oxford, UK: Blackwell Publishing Ltd
Idioma: Inglês

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Photoacoustic monitoring of processing conditions in cooked tortillas: measurement of thermal diffusivity

Alvarado-Gil, J.J. (Centro de Investigacion y de Estudios Avanzados del IPN, Mexico.) ; Zelaya-Angel, O ; Sanchez-Sinencio, F ; Yanez-Limon, M ; Vargas, H ; Figueroa, J.D.C ; Martinez-Bustos, F ; Martinez, J.L ; Gonzalez-Hernendez, J

Oxford, UK: Blackwell Publishing Ltd

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