PHOTOACOUSTIC MONITORING OF PROCESSING CONDITIONS IN COOKED TORTILLAS - MEASUREMENT OF THERMAL-DIFFUSIVITY

被引：21

作者：

ALVARADOGIL, JJ ^{[1
]}

ZELAYAANGEL, O ^{[1
]}

SANCHEZSINENCIO, F ^{[1
]}

YANEZLIMON, M ^{[1
]}

VARGAS, H ^{[1
]}

FIGUEROA, JDC ^{[1
]}

MARTINEZBUSTOS, F ^{[1
]}

MARTINEZ, JL ^{[1
]}

GONZALEZHERNANDEZ, J ^{[1
]}

机构：

[1] IPN, CTR INVEST & ESTUDIOS AVANZADOS, PROGRAMA MULTIDISCIPLINARIO MAT AVANZADOS, CAOHUILA, MEXICO

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

TORTILLAS; PHOTOACOUSTIC; THERMAL DIFFUSIVITY; CONDUCTIVITY;

D O I：

10.1111/j.1365-2621.1995.tb09798.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 crosslinking, 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.

引用

页码：438 / 442

页数：5

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