WHEAT GLUTEN AND GLUTENIN THERMAL-CONDUCTIVITY AND DIFFUSIVITY AT EXTRUDER TEMPERATURES

Authors
STRECKER TD CAVALIERI RP POMERANZ Y
Citation
Td. Strecker et al., WHEAT GLUTEN AND GLUTENIN THERMAL-CONDUCTIVITY AND DIFFUSIVITY AT EXTRUDER TEMPERATURES, Journal of food science, 59(6), 1994, pp. 1244
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
6
Year of publication
1994
Database
ISI
SICI code
0022-1147(1994)59:6<1244:WGAGTA>2.0.ZU;2-B
Abstract
Thermal properties (thermal conductivity and diffusivity) of gluten an d glutenin were measured in the temperature range 60-175 degrees C typ ically used in extrusion processing. Thermal conductivity and diffusiv ity of gluten decreased with increasing temperature and increased with increasing moisture content. Thermal conductivity and diffusivity of glutenin increased with temperature and moisture content. Thermal cond uctivity of gluten was 0.06-0.35 W/m.C and glutenin was 0.29-0.49 W/m. C for the temperature range 60-175 degrees C and moisture content rang e of 0-30%.