Fast radial NMR microimaging studies of pasta drying

被引：31

作者：

Hills, BP ^{[1
]}

Godward, J ^{[1
]}

Wright, KM ^{[1
]}

机构：

[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England

来源：

JOURNAL OF FOOD ENGINEERING | 1997年 / 33卷 / 3-4期

关键词：

D O I：

10.1016/S0260-8774(97)00059-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Radial NMR microimaging protocols are presented for studying time-dependent moisture profiles during the drying of rehydrated pasta (spaghetti). During the initial stages of drying steep moisture gradients are established near the surface with relatively little change within the bulk-of the material. This results in a type of 'case hardening' that slows the overall loss of moisture. An attempt is made to model this effect with a non-Fickian diffusion model which takes into account non-uniform radial shrinkage. (C) 1997 Elsevier Science Limited. All rights reserved.

引用

页码：321 / 335

页数：15

共 10 条

[1]

ANDRIEU J, 1989, DRYING 866, P492

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