期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：1
页码：81-92
出版社：Galati University Press
摘要：This work aimed to study the mathematical variation of three main thermodynamicproperties (dynamic viscosity, thermal conductivity and thermal diffusivity) of pastadough obtained by mixing wheat semolina and water with dough humidity anddeformation speed (for dynamic viscosity), respectively with dough humidity andtemperature (for thermal diffusivity and conductivity). The realized regression analysisof existing graphical data led to the development of mathematical models with a highdegree of accuracy. The employed statistical tests (least squares, relative error andanalysis of variance) revealed that the obtained equations are able to describe andpredict the tendency of the dough thermodynamic properties.
