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Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions |
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| Affiliation: | 1. Copernicus Institute of Sustainable Development, Utrecht University, P.O. Box 80115, 3508 TC Utrecht, The Netherlands;2. The Energy and Resources Institute, IHC Complex, Lodhi Road, New Delhi 110003, India;1. Department of Mathematics, University of Jaén, Campus las Lagunillas s/n, 23071 Jaén, Spain;2. Department of Statistics and Operations Research, University of Granada, Campus Fuentenueva s/n, E-18071 Granada, Spain;1. Department of Mechanical Engineering, National Chung Cheng University, Chia-Yi 621, Taiwan;2. Advanced Institute for Manufacturing with High-tech Innovations, National Chung Cheng University, Chia-Yi 62102, Taiwan;1. Institute of Mathematics, University of Silesia, ul. Bankowa 12, 40-007 Katowice, Poland;2. Sirkankuja 1, 20810 Turku, Finland;3. School of Information Environment, Tokyo Denki University, Inzai 270-1382, Japan |
| Abstract: | The effects of temperature and moisture content on the drying rate of durum wheat pasta were examined using thermogravimetry and differential scanning calorimetry (DSC) at temperature-rising rates of 0.2–1.0 °C/min. The activation energy for the mass transfer coefficient of drying was estimated to be ca. 32 kJ/mol at a moisture contents of 0.14 kg-H2O/kg-d.m. or higher, but increased rapidly as the moisture content dropped below this level. The conclusion temperature of the endothermic peak in the DSC and the temperature of the inflection point of the drying characteristics curve were located near the glass transition curve of the durum semolina flour. |
| Keywords: | Durum semolina dough Drying rate Thermal analysis Friedman method Activation energy Glass transition |
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