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Effect of Temperature on Water Diffusion in Soybean
Author(s) -
HSU KENNETH H.
Publication year - 1983
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.1365-2621.1983.tb09236.x
Subject(s) - thermal diffusivity , activation energy , diffusion , arrhenius equation , chemistry , thermodynamics , arrhenius plot , fick's laws of diffusion , water content , physics , geology , geotechnical engineering
Influence of temperature on the concentration‐dependent diffusivity of water into soybean was investigated. At a constant water content, Arrhenius relation existed between the water diffusivity and temperature. The activation energy for diffusion was found to be between 9 and 13 Kcal/mole. The activation energy also was found to vary linearly with the water content.