Paper Information

Journal:   IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL   SUMMER 2015 , Volume 11 , Number 3; Page(s) 225 To 235.
 
Paper: 

BAKING-DRYING KINETICS OF CRISP BREAD: THE INFLUENCE OF BRAN CONTENT AND BAKING TEMPERATURE

 
 
Author(s):  SALARI AMIR, MAZAHERI TEHRANI MOSTAFA*, RAZAVI SEYED M.A.
 
* DEPARTMENT OF FOOD AND TECHNOLOGY, FACULTY OF AGRICULTURE, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated.
Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air. It was found that the baking-drying process occurred in falling rate period over the baking-drying times. Eight well-known thin-layer baking-drying models were fitted to the baking-drying experimental data of crisp bread, implementing non-linear regression analysis techniques. Based on the coefficient of determination (R2) and root mean square error (RMSE) values, it was concluded that the best models in terms of fitting performance for hot air baking-drying of bran free crisp bread were Wang & Singh and Logarithmic while for whole-wheat crisp bread were Page, Logarithmic and Wang & Singh. The moisture transfer from crisp bread was described using the Fick’s diffusion model. The effective diffusivity was within the range of 2.88×10-8 to 1.11×10-7 m2/s for bran free crisp bread and from 2.47×10-8 to 8.84×10-8 m2/s for whole-wheat crisp bread over the temperature range. The activation energy for bran free and whole-wheat crisp bread was found to be 25.22 and 23.43 kJ/mol, respectively.

 
Keyword(s): BRAN, BREAD, DRYING MODELING, DIFFUSIVITY, ACTIVATION ENERGY
 
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