Water diffusion and Desorption Behavior during low-temperature drying of foods

Küçük Resim Yok

Tarih

2007

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Soc Chemical Eng Japan

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The water diffusion and the water desorption behavior of sugars and pasta-like foods for temperatures between 283 K and 323 K were investigated by isothermal drying experiments and desorption isotherm measurement. The equilibrium water content in low water activity increased with a decrease in temperature for sucrose and maltodextrin whereas the values did not change significantly with temperature for pasta-like foods. The water diffusion coefficient of sucrose was much lower than those of pasta-like foods. Because of these two factors, the drying rates at low temperatures for pasta-like foods were higher than those for sucrose.

Açıklama

Anahtar Kelimeler

Desorption Isotherm, Drying, Food, Equilibrium Water Content, Kinetics

Kaynak

Journal Of Chemical Engineering Of Japan

WoS Q Değeri

Q3

Scopus Q Değeri

Q3

Cilt

40

Sayı

2

Künye