Determination of suitable drying curve model for bread moisture loss during baking

• Autorzy: Soleimani Pour-Damanab A. R. , Jafary A. , Rafiee S.
• Języki publikacji: EN

Abstrakty

EN

This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2013
• Tom: 27
• Numer: 2
• Opis fizyczny: p.233-237,fig.,ref.

Twórcy

autor

Soleimani Pour-Damanab A. R.

• Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran

autor

Jafary A.

• Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran

autor

Rafiee S.

• Department of Mechanical Engineering of Agricultural Machinery, University of Tehran, Karaj, Iran

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Uwagi

PL

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