ACTA ALIMENTARIA, cilt.20, ss.197-203, 1991 (SCI İndekslerine Giren Dergi)
Numerous physical and chemical changes occur in the products during the baking process. These changes may affect the migration mechanism of water and the drying behaviour of the product. In the present study temperature effects on the drying behaviour of raw thin biscuits of 7x5x0.25 cm dimensions were studied in a laboratory oven by applying constant or linearly decreasing oven temperatures between 100 and 195-degrees-C. With constant oven temperatures a falling rate drying model, and with linearly decreasing oven temperatures a constant rate drying model stimulated these processes. Final moisture contents are one of the major properties determining the shelf life of the biscuits. These models may be used as simple methods for calculating the baking times.