Water Diffusion and Desorption Behavior during Low-Temperature Drying of Foods

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Sachie Fujii²  Turkan Aktas¹  Shuichi Yamamoto² 

[1] Tekirdag Agricultural Faculty,Trakya University;Department of Chemical Engineering, School of Engineering, Applied Medical Engineering Science Division, Graduate School of Medicine, Yamaguchi University

关键词: Desorption Isotherm;    Drying;    Food;    Equilibrium Water Content;   

DOI  :  10.1252/jcej.40.168

来源: Maruzen Company Ltd

【 摘 要 】

References(14)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.

【 授权许可】

Unknown