Thermal conductivity of white bread during convective heat processing
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"Purpose Of Research: A research project was established to determine the thermal conductivity of white bread and to identify the physical properties affecting thermal conductivity. Two research objectives were established: 1. Determine the thermal conductivity of white bread after four different times of heat processing in a forced-air convection oven. 2. Determine the correlation among the values for thermal conductivity, porosity, volume, moisture loss and bulk density of white bread after four heat processing times."--Page 2.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.