solenoid
06-04-2011, 10:04 PM
G'day Gentlemen.
This is my first post on this nice and intresting site.
I'm in the progress of calculating the needed cooling power for cooling down 20000kg dough from 25 degree celsius to 12 degree celsius within 8hour. I have been told that the most important thing to consider is the amount of water and fat in the dough and from that point calculate the specific and latent heat in the dough.
Im using two diffrent software for calculating cooling demand and both program have a default parameter for dough. My issue is that this default parameter is not reliable since dough can consist of so many diffrent substances.
Is there anyone who can give me the fomula how to calculate specifik and latent heat for dough by using the amount of fat and water ? Your help would be more than appreciated.
BR Solenoid
This is my first post on this nice and intresting site.
I'm in the progress of calculating the needed cooling power for cooling down 20000kg dough from 25 degree celsius to 12 degree celsius within 8hour. I have been told that the most important thing to consider is the amount of water and fat in the dough and from that point calculate the specific and latent heat in the dough.
Im using two diffrent software for calculating cooling demand and both program have a default parameter for dough. My issue is that this default parameter is not reliable since dough can consist of so many diffrent substances.
Is there anyone who can give me the fomula how to calculate specifik and latent heat for dough by using the amount of fat and water ? Your help would be more than appreciated.
BR Solenoid