During baking of “Mlinci” dough in a batch oven heat was transferred by conduction and convection. Heat transfer by radiation in this case can be neglected due to oven design. The major portion of heat transfer was by conduction (96.09%) and minor portion by convection (3.91%). Different thermal parameters, e.g., specific heat, thermal conductivity and thermal diffusivity of „Mlinci” dough were determined. Individual mathematical models for each type of heat transfer were proposed. They were obtained by average values of thermal parameters; for thermal conductivity 0.494 W/m °C, for specific heat 2.257 kJ/kg °C for thermal diffusivity 2.034·10-7 m2/s, for density 1076 kg/m3 and for free convection heat transfer coefficient 9.756 W/m2 °C. Since the major portion of heat during baking of “Mlinci” dough in batch oven was transferred by conduction therefore the amount of heat supplied to the product can be controlled by individual models for conduction.

conduction; free convection; thermal properties; baking; “Mlinci” dough

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia