Composition, thermophysical properties and thermal diffusivity of cooked bollo
Keywords:
Thermal diffusivity, thermophysical properties, cooking, buns cob, heat transferAbstract
Cooking is an important process in food processing in terms of sensory and food safety aspects. The aim of this study was to analyze the proximal content and thermophysical properties of bollo. Furthermore, the thermal diffusivity of cooked bollo was calculated. The cooking process was carried out by using a water bath with temperature controlled, which was designed for this purpose at 95 °C. The method used for determining the diffusivity is based on the analytical solution of the heat transfer equation for cylindrical coordinates. The thermal diffusivity, thermal conductivity, specific heat and density of the bollo were within the ranges of values reported by other authors. A value of thermal diffusivity of 2,86*10-06 m2/s was found. Statistically significant differences in the percentages of fat, moisture, and ash between corn, mass, and prepared bun was observed.Article Metrics
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