Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

Abstract

This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity) of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity), respectively with dough humidity and temperature (for thermal diffusivity and conductivity). The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance) revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.