PHYSICAL PROPERTIES of BAKED PRODUCTS AS FUNCTIONS of MOISTURE and TEMPERATURE

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Abstract
Thermal and physical properties, including moisture desorption isotherms, density, heat capacity and thermal conductivity of a commercial white bread, muffin and biscuit were determined experimentally as functions of temperature (20.degree. C to 85.degree. C) and moisture content (0 to 0.6 g/g sample). Moisture desorption data were fit to a two parameter empirical model. Density was not a strong function of either temperature or moisture content but depended on the method of achieving a final moisture content. Heat capacity as a function of temperature was determined by differential scanning calorimetry. A mass fraction model adequately correlated heat capacity to moisture content. Thermal conductivity was measured with a thermal conductivity probe. Correlations were developed for thermal conductivity as a function of moisture and temperature.