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Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)
Author(s) -
Anderson Brent A.,
Singh R. Paul
Publication year - 2005
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.1365-2621.2005.tb09973.x
Subject(s) - thermal diffusivity , moisture , chemistry , arrhenius equation , mass transfer , water content , diffusion , chromatography , analytical chemistry (journal) , thermodynamics , organic chemistry , activation energy , geotechnical engineering , geology , physics
Tylose gel (the Karlsruhe test substance) is a meat analog commonly used for studying heat transfer during freezing and thawing operations. It has thermal properties similar to lean beef, which are well defined in literature; however, moisture diffusivities for Tylose gel are not available in the literature. In this article, the mass transfer properties of Tylose were investigated. This included determining a moisture isotherm for Tylose and measuring effective moisture diffusivity as a function of temperature using 2 different methods: a drying method and a concentration‐distance method. The moisture isotherm was fit best using the Guggenheim‐Anderson‐de Boer (GAB) equation. The resulting moisture diffusivities were fit to an Arrhenius model for temperature dependence from 2.5 °C to 12 °C. The moisture diffusivities measured for Tylose ranged from 4.00 × 10 ‐11 to 9.75 × 10 ‐11 m 2 / s, depending on temperature. The drying method resulted in moisture diffusivities that were found to have higher dependence on temperature than when the concentration‐distance method was used. The concentration‐distance method gave much more variation among measurements.