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EXPERIMENTAL STUDIES OF TEMPERATURE AND MOISTURE MOVEMENT IN WATER LIMITED STARCH BASED FOOD SYSTEMS
Author(s) -
WU YUN,
WULFSOHN DVORALAI,
LAN YUBIN,
SINGH NAVPREET
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00807.x
Subject(s) - starch , food science , hydrolysis , moisture , water content , fructose , mold , amylase , chemistry , materials science , composite material , biochemistry , geology , enzyme , geotechnical engineering
Starch and starch/fructose samples were prepared using ct‐amylase to hydrolyze starch and formed in a mold to produce 60 × 20 × 5 mm rectangular parallel‐piped specimens. Drying experiments using three levels of initial sample moisture content (48, 54, 60% wb). and two levels of drying temperature (48, 88C) were conducted using a computer‐controlled connective oven. Results indicated that the