MEASUREMENT OF THE THERMO-PHYSICAL PROPERTIES OF COMMON COOKIE DOUGH

摘要: Despite the volume of research done on food properties, literature reports little related to baking industry, particularly confectionary dough. This paper results an experimental study thermal conductivity, specific heat, density and diffusivity two different types cookie Thermal conductivity both doughs were moderately dependent temperature. diffusivities each type dough evaluated using values heat density. Total uncertainty in was estimated as 0.134 for AACC formula 0.15 hard-sweet