Water diffusion and Desorption Behavior during low-temperature drying of foods
Küçük Resim Yok
Tarih
2007
Yazarlar
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
