Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity
This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity) of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity), respectively wit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2015-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202015/7%20Simion%20et%20al.pdf |