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

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dc.authoridaktas, turkan/0000-0001-9977-859X
dc.authoridYamamoto, Shuichi/0000-0002-6756-9141
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorAktas, Turkan
dc.contributor.authorFujii, Sachie
dc.contributor.authorYamamoto, Shuichi
dc.date.accessioned2024-06-12T10:59:22Z
dc.date.available2024-06-12T10:59:22Z
dc.date.issued2007
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1252/jcej.40.168
dc.identifier.endpage172en_US
dc.identifier.issn0021-9592
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-33847665126en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage168en_US
dc.identifier.urihttps://doi.org/10.1252/jcej.40.168
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20417
dc.identifier.volume40en_US
dc.identifier.wosWOS:000246044600011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Chemical Eng Japanen_US
dc.relation.ispartofJournal Of Chemical Engineering Of Japanen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDesorption Isothermen_US
dc.subjectDryingen_US
dc.subjectFooden_US
dc.subjectEquilibrium Water Contenten_US
dc.subjectKineticsen_US
dc.titleWater diffusion and Desorption Behavior during low-temperature drying of foodsen_US
dc.typeArticleen_US

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