![]() The thermal diffusivity and conductivity of ammonia borane (NH 3BH 3) and its partial thermolysis product (polyiminoborane) were measured at various packing densities using a transient plane source technique under ambient conditions. Reliable thermal property data are necessary to improve the fidelity of chemical hydride thermal decomposition models. The data presented is useful in the preparation of computer models and simulations of microwave heating. Reformulation offers the manufacturers an option for altering the temperatures following microwave reheating, however, the magnitude of the formulation changes required may be quite large. Results show that temperatures during microwave reheating require empirical measurement as opposed to prediction due to changes in composition, thermal and dielectric properties. Temperatures during reheating decreased with increasing water, butter and salt content. The reconstituted potato flakes were reheated in a microwave oven and the temperatures were recorded during and after microwave exposure. Thermal properties (thermal conductivity, thermal diffusivity, specific heat capacity) and dielectric properties (dielectric constant, loss factor and penetration depth) were evaluated. ![]() Reconstituted potato flakes with elevated levels of fat (0.6–11.1%), water (69–78.7%) and salt (0–5.7%) were prepared. The objective of this study was to evaluate the effect of formulation changes on the temperatures of the reconstituted potato flakes following a standardised microwave reheating using a response surface method. ![]()
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