پديد آورنده :
عميدي، يوشا
عنوان :
مطالعه خصوصيات ترموفيزيكي نان سنگك طي پخت
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
كشاورزي- علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،98ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
ناصر همدمي
استاد مشاور :
محمد شاهدي، ميلاد فتحي
توصيفگر ها :
هدايت حرارتي , تخلخل , فعاليت آبي , ميزان رطوبت , رنگ , حجم , دانسيته , بياتي
تاريخ نمايه سازي :
16/10/93
استاد داور :
علي نصيرپور، احمد ميره اي
چكيده انگليسي :
99 Study of Involved Thermophysical Properties of Sangak Bread during Baking Yusha Amidi y amidi@ag iut ac ir August 18 2014 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiDr Nasser Hamdami hamdami@cc iut ac irAbstractBread is a staple food in human diet Among the Iranian breads the Sangak bread has a distinguish qualityand nutritional value Fresh bread has a short shelf life and its quality decreases with increasing the timebetween baking and consumption due to staling Baking is one of the main processes in bread making thataffects the bread quality and staling Many phenomena such as evaporation dough volume rising starchgelatinization protein denaturation and crust forming occur in baking In this research the impact of bakingduration on the bread quality was studied In the first stage the effect of baking time on the qualitativeparameters of Sangak bread such as pores distribution apparent volume density and water activity of bread stiffness of bread and crust color were determined The obtained results showed that increasing the bakingtime reduces the moisture content water activity volume porosity and L value but increases density a and bvalues and bread stiffness In the second stage of this study thermal conductivity one of the most importantthermophysical properties of the Sangak bread during baking was determined and modeled A line heatsource probe was used to measure thermal conductivity The results indicated that thermal conductivitydecreases during baking with increasing the porosity and decreasing the moisture content of bread To modelthe thermal conductivity four predictive models for porous food were selected and developed series parallel Krischer and Maxwell models The effective thermal conductivity predicted by Krischer model was ingood agreement with the experimental data Keywords Thermal Conductivity Porosity Water Activity Moisture Content Color Volume Dencity Staling
استاد راهنما :
ناصر همدمي
استاد مشاور :
محمد شاهدي، ميلاد فتحي
استاد داور :
علي نصيرپور، احمد ميره اي
