MODELING OF HEAT AND MASS TRANSFER DURING BAKING OF BISCUITS |
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| Authors: | MARIA ELENA SOSA-MORALES GABRIELA GUERRERO-CRUZ HUGO GONZALEZ-LOO JORGE F VELEZ-RUIZ |
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| Affiliation: | Chemical and Food Engineering Department Universidad de las Américas, Puebla Ex-Hda. Sta. Catarina Mártir, Cholula, Puebla 72820 México; Pabisan, S.A.Cerrada Amatlán 1115, Col. Mayorazgo, Puebla, Puebla 72450 México |
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| Abstract: | Precooked biscuits (7 cm diameter × 2 cm thickness), preserved by freezing, were evaluated in a regional bakery. Heat and mass transfer during these processes and through the final baking were studied. Precooking was conducted at 180C for 18 min; convection and conduction were the predominant phenomena for heat transfer, with an α = 1.71 × 10?7 m2/s. Diffusion mechanism adequately modeled (r2 = 0.94, PEM < 2.5%) the moisture loss during cooking stage, with a D = 1.04 × 10?6 m2/s. The freezing point obtained inside a tunnel freezer (forced air at ? 40C), was ? 6.73C, consistent with the predicted value. Volume changes were minimal during frozen storage because of high fat content and few variations in the freezer temperature. Final baking in conventional gas and microwave ovens were compared. Higher moisture loss and minimal color change occurred in the microwave baking. Instrumental texture of both final treatments were significantly different, in contrary to sensory evaluation (α = 0.05). The methods produced a good choice for product commercialization after baking. |
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