MATHEMATICAL-MODELING OF LEAVENED CEREAL GOODS

被引：46

作者：

DECINDIO, B

CORRERA, S

机构：

[1] Department of Chemical Engineering, Università degli studi di Napoli Federico II, 80125 Napoli, p.le Tecchio

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 24卷 / 03期

关键词：

D O I：

10.1016/0260-8774(95)90052-D

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A mathematical model has been developed to simulate the three main phases of the production of a typical baked product so as to define the optimal working conditions in terms of process-product interactions. Physical properties have been determined in view of their essential role in the development of the final product characteristics. Linear viscoelasticity has been assumed to characterize the material rheologically, because it can explain and quantify the gas bubble expansion phenomenon due to the diffusion of carbon dioxide produced by fermentation, into the air nuclei entrapped during the mechanical mixing. The model is able to predict three ultimate properties: softness (specific volume), firmness (water content), and acidity (pH).

引用

页码：379 / 403

页数：25