ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The thermal diffusivity and conductivity of cooked tortillas processed under different conditions were measured at room temperature using a proposed open-photoacoustic cell (OPC) detection technique. Samples were cut from cooked tortillas and exposed to air for different times prior to measurements. Variations in thermal diffusivity inversely correlated with cooking time. Lime appeared to increase the degree of crosslinking, raising thermal diffusivity and decreasing cooking time. By careful process modification a measure of control could be used to improve the heat conduction properties of tortillas.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb09798.x
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