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Water Diffusivity in Starches at High Temperatures and Pressures
Author(s) -
Karathanos Vaios T.,
Vagenas George K.,
Saravacos George D.
Publication year - 1991
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00008a013
Subject(s) - thermal diffusivity , arrhenius equation , porosity , diffusion , activation energy , chemistry , mass diffusivity , water content , thermodynamics , bar (unit) , moisture , materials science , analytical chemistry (journal) , chromatography , organic chemistry , geology , physics , geotechnical engineering , oceanography
The method of distance‐concentration curves was applied to the estimation of water diffusivities in starches at high temperatures (25‐140 °C) and pressures (up to 40 atm). Temperature had a positive (Arrhenius) effect on the water diffusivity. Pressure decreased the water diffusivity and caused an increase of the energy of activation for diffusion of water in starch, especially at pressures of 1–10 bar. Water diffusivities varied from 0.3×10 −10 to 30×10 −10 m 2 /s, and they were higher in hydrated starches than in gels, evidently due to the higher porosity. The water diffusivity in hydrated granular starch decreased with increasing moisture content, due to their lower porosity.