Preliminary studies on the baking of chapatties

Authors

  • N. C. Majumdar Defence Science Organisation, New Delhi
  • N. V. V. Parthasarathy Defence Science Organisation, New Delhi

DOI:

https://doi.org/10.14429/dsj.4.3699

Keywords:

bake, food, chapatti, pressure

Abstract

Assuming that the degree of baking is determined by percentage loss of moisture content, and that conduction of heat is the predominant factor in the baking of the 'Chapatties', an equation has been derived on the basis of a few simplifying assumptions, expressing the percentage moisture loss as a function of baking time and thickness of chapatties. The limitations of the equation have been discussed in the light of some preliminary observations taken under laboratory conditions, and the equation has been modified accordingly, in order to represent the experimental data with reasonable accuracy

Author Biographies

N. C. Majumdar, Defence Science Organisation, New Delhi

Defence Science Organisation

N. V. V. Parthasarathy, Defence Science Organisation, New Delhi

Defence Science Organisation.

References

Morris, T.N.-" Dehydration of food ", Chapman & Hall Ltd., 1947.

Ede, A. J. and Hales, K. C.-The Physics of drying in heated air with particular reference to fruit and vegetables.

Carslaw, H. S., and Jaeger, J. C. – “Conduction of heat in Solids”, Oxford at the Clarendon-Press, 1948, p. 43.

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Published

2013-01-01

How to Cite

Majumdar, N. C., & Parthasarathy, N. V. V. (2013). Preliminary studies on the baking of chapatties. Defence Science Journal, 4(1), 27–35. https://doi.org/10.14429/dsj.4.3699

Issue

Vol. 4 No. 1

Section

General Papers

License

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