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SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATION
Author(s) -
ALZAMORA STELLA M.,
CHIRIFE JORGE
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07582.x
Subject(s) - dehydration , blanching , water content , moisture , chemistry , kinetics , food science , horticulture , organic chemistry , biology , biochemistry , geology , physics , quantum mechanics , geotechnical engineering
The effect of some factors such as initial oil content, blanching, and freezing before drying, on the rate of moisture movement during avocado dehydration was studied. It was found that the diffusion coefficients of water in avocado were strongly affected by its oil content.
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