Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69320
標題: Moisture migration in solid food matrices
作者: Fu, Y.C.
Tong, C.H.
Lund, D.B.
關鍵字: moisture migration
kinetics
isothermal
drying
water-laden sandstone
flavor migration
mass-transfer
porous
materials
spouted bed
heat
dehydration
temperature
kinetics
dough
期刊/報告no:: Journal of Food Science, Volume 68, Issue 8, Page(s) 2497-2503.
摘要: The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off-line technique and a microwave temperature controller system were developed for measuring moisture concentration under isothermal heating condition. A temperature profile of a cylindrical dough sample was achieved by accurate control of microwave energy input and preheated carrier gas temperature. Results showed a simplified 1st order kinetic model adequately predicted moisture loss in dough samples. Effect of temperature on the rate constant was adequately modeled by the Arrhenius relationship. The rate constant was found to be affected by porosity of the dough sample.
URI: http://hdl.handle.net/11455/69320
ISSN: 0022-1147
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x
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