COMPARISON OF 2 METHODS OF ESTIMATION OF THE EFFECTIVE MOISTURE DIFFUSIVITY FROM DRYING DATA

被引：226

作者：

KARATHANOS, VT ^{[1
]}

VILLALOBOS, G ^{[1
]}

SARAVACOS, GD ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06056.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effective moisture diffusivity (D) in starch materials was estimated by the method of slopes of the drying curve and a computer simulation technique. Drying data (moisture vs time) were obtained on slabs and spherical samples of hydrated and gelatinized starches in an air‐dryer operated at 60–100°C and air velocity 2 m/sec. The two methods gave similar results in high‐amylopectin starch gels of low porosity, where liquid diffusion might predominate during drying. Considerable differences between the two methods were found in hydrated granular starches and in porous high‐amylose gels, where vapor diffusion might be the main water transport mechanism. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：218 / &

共 18 条

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