Specific Heat and Thermal Conductivity of the Croatian Unleavened Dough

Abstract

A line heat source probe method was used to determine thermal conductivity of the Croatian unleavened dough in a temperature range of 27–125°C. For estimation of the specific heat of the Croatian unleavened dough, a mixing method was used. The maximum value of 4.0 ± 0.8 kJ/(kg °C) was determined at 57.1°C for the potato dough, and the minimum value of 1.4 ± 0.6 kJ/(kg °C) was determined at 35.3°C for the Kroštula dough. Thermal conductivity first increased with temperature and then decreased after reaching its maximum value. Minimum value of 0.29 ± 0.04 W/(m °C) was determined at 123.8°C for the Kroštula dough. Further on, a set of empirical equations was established using regression analysis to correlate the results and to predict the specific heat and thermal conductivity of the Croatian unleavened dough within the studied temperature range and moisture levels.