Water Diffusion and Desorption Behavior during Low-Temperature Drying of Foods
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The 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.
- JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 40(2), 168-172, 2007-02-01
The Society of Chemical Engineers, Japan