Aktas, TurkanFujii, SachieYamamoto, Shuichi2024-06-122024-06-1220070021-9592https://doi.org/10.1252/jcej.40.168https://hdl.handle.net/20.500.14551/20417The 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.en10.1252/jcej.40.168info:eu-repo/semantics/closedAccessDesorption IsothermDryingFoodEquilibrium Water ContentKineticsArticle402168172Q3WOS:0002460446000112-s2.0-33847665126Q3