Prediction of specific heat of cereal flours: A quantitative empirical correlation

Contaminated Process Water and Accumulated Enthalpy in Semi‐product Caused Severe Deterioration of Ready‐to‐eat Flour Milo‐flakes

“…A similar result was also described by Mohapatra and Bal (2003) within −10 to 150C and moisture content of 12.4–13.0%. The equations proposed by Kaletunç (2007) predicts the specific heat of flours in the database with an average absolute error of 2.3%, as well as the specific heat of cereal flours and starches in the literature with an average absolute error of 4.3%. Furthermore, statistically showed less than 3% and less than 6.7%, respectively, when the equations were with () or without () the protein weight fraction ( W p ) concerned.…”

“…Kaletunç (2007) established two empirical equations to estimate the specific heat of cereal products. The one with protein dependent term was…”

“…which is applicable at 20–110C with moisture content between 0 and 70% dry basis (Kaletunç 2007). A similar result was also described by Mohapatra and Bal (2003) within −10 to 150C and moisture content of 12.4–13.0%.…”

Measurement and Model Validation of Specific Heat of Xanthan Gum Using Joules Calorimeter Method

“…The heating and cooling of foods are the most important unit operations in food processing industries [11][12][13][14][15]. Due to the need for the information about the thermo-physical properties of foods, the design of food products has been limited [12&16].…”

“…Specific heat is the most important thermodynamic parameter in heat transfer calculations and it increases when the temperature increases. It is case sensitive to the composition of the ingredients (if the specific heat of individual components is different) and to the interactions between the components of the material [14]. Similarly, for various foods and biological materials, specific heat increases with increase in temperature [23][24][25][26][27].…”