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Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory
Author(s) -
Inazu T.,
Iwasaki K.
Publication year - 2000
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.1365-2621.2000.tb16024.x
Subject(s) - thermal diffusivity , moisture , water content , relative humidity , arrhenius equation , thermodynamics , materials science , chemistry , composite material , physics , geology , activation energy , geotechnical engineering , organic chemistry
The effect of moisture content and temperature on the effective moisture diffusivity was investigated to have the optimal drying condition of Japanese noodles (Udon) using regular regime theory. The drying of fresh Udon of different moisture contents was carried out under constant conditions of relative humidity and airflow at 20, 30, and 40 °C. The existence of regular regime periods for fresh noodles was experimentally verified. Effective moisture diffusivity obtained ranged from 2.1 × 10 ‐7 to 3.7 × 10 ‐7 cm 2 s ‐1 . The effect of temperature on effective moisture diffusivity was adequately modeled by the Arrhenius relationship, although the effect of moisture content was quite small.