EFFECT OF PHYSICAL STRUCTURE OF STARCH MATERIALS ON WATER DIFFUSIVITY

被引：54

作者：

MAROUSIS, SN ^{[1
]}

KARATHANOS, VT ^{[1
]}

SARAVACOS, GD ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00165.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physical structure, developed during drying, affects the transport of water and the quality of processed solid foods. The effective diffusivity of water in starch-based systems was estimated from drying data at moisture 3-50% and temperatures 40-100-degrees-C. Hydrated granular or gelatinized starches and their mixtures with sugars or inert particles were used to produce different structures during air drying. The physical structure was characterized by the bulk porosity, estimated from the bulk and solid densities of the samples. The water diffusivity was influenced strongly by the porosity, developed during drying. Mechanical compression, starch gelatinization or addition of water-soluble sugars reduced the water diffusivity in granular starches. Incorporation of inert particles or extrusion cooking resulted in higher water diffusivities, due to higher porosities of the starch/inert mixtures or the expanded extrudates.

引用

页码：183 / 195

页数：13

共 10 条

[1]

ANDRIEU J., STAMATOPOULOS A.A., Moisture and heat transfer modeling during durum wheat pasta drying, Drying '86, 2, pp. 492-498, (1986)

[2]

BRUIN S., LUYBEN, Drying of food materials. A review of recent developments, Advances in Drying, 1, pp. 155-215, (1980)

[3]

FISH B.P., Diffusion and thermodynamics of water in potato starch gel, Fundamental Aspects of Dehydration of Foodstuffs, (1958)

[4]

KARATHANOS V.T., VILLALOBOS G., SARAVACOS G.D., Comparison of two methods of estimation of effective moisture diffusivity from drying data, Journal of Food Science, 55, (1990)

[5]

MAROUSIS S.N., KARATHANOS V.T., SARAVACOS G.D., Effect of sugars on the water diffusivity in hydrated granular starches, Journal of Food Science, 54, (1989)

[6]

MAROUSIS S.N., SARAVACOS G.D., Density and porosity of drying starch materials, Journal of Food Science, 55, 5, (1990)

[7]

PERRY R.H., GREEN D.R., Perry's Chemical Engineers' Handbook, (1984)

[8]

SARAVACOS G.D., Effect of drying method on the water sorption of dehydrated apple and potato, Journal of Food Science, 32, (1967)

[9]

SARAVACOS G.D., Mass transfer properties of foods, Engineering Properties of Foods, pp. 89-132, (1986)

[10]

SARAVACOS G.D., KARATHANOS V.T., MAROUSIS S.N., DROUZAS A.E., MAROULIS Z.B., Effect of gelatinization on the heat and mass transport properties of starch materials, Engineering and Food, 1, pp. 310-319, (1990)

← 1 →