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Moisture Transfer Properties of Dry and Semimoist Foods
Author(s) -
LOMAURO C. J.,
BAKSHI A.S.,
LABUZA T. P.
Publication year - 1985
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.1365-2621.1985.tb13411.x
Subject(s) - moisture , food science , water content , chemistry , diffusion , water activity , thermodynamics , physics , geotechnical engineering , organic chemistry , engineering
Equilibrium moisture content, mass diffusion coefficients, and densities were collected for wheat flour, shredded wheat, raisins, nonfat dry milk, and freeze‐dried apple, turnip, and ground beef at 25 ± 1°C. Flour adsorbing to 0.75 a w had the largest mass diffusion co‐efficient, 1.15 × 10 −7 m 2 /hr and raisins had the smallest value of 0.015 × 10‐ 7 m 2 /hr. Two of the food uroducts. flour desorbing to 0.11 a w , and the freeze‐dried turnip, exhibited diffusion coeffcients which were dependent on the moisture content. Most of the foods reached equilibrium within 1 wk based on an objective criterion of no more than a 0.5% dry basis moisture difference over three successive readings at 1 wk interval.