Abstract
ABSTRACTA split‐split unit experiment was conducted and analyzed to determine the specific heat, thermal conductivity, density, and thermal diffusivity of Mexican corn‐based tortillas dough (MCTD) as a function of processing time, temperature, and moisture content (wb). The data indicated that thermal conductivity and thermal diffusivity were significantly influenced by processing time, and respective components of temperature and moisture content. Specific heat and density varied with levels of moisture content and temperature. Thermal conductivity, specific heat, density, and thermal diffusivity could each be predicted separately by a polynomial equation.
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