TY - JOUR
T1 - Moisture Transfer Properties of Dry and Semimoist Foods
AU - LOMAURO, C. J.
AU - BAKSHI, A. S.
AU - LABUZA, T. P.
PY - 1985/3
Y1 - 1985/3
N2 - 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 aw had the largest mass diffusion co‐efficient, 1.15 × 10−7 m2/hr and raisins had the smallest value of 0.015 × 10‐7 m2/hr. Two of the food uroducts. flour desorbing to 0.11 aw, 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.
AB - 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 aw had the largest mass diffusion co‐efficient, 1.15 × 10−7 m2/hr and raisins had the smallest value of 0.015 × 10‐7 m2/hr. Two of the food uroducts. flour desorbing to 0.11 aw, 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.
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U2 - 10.1111/j.1365-2621.1985.tb13411.x
DO - 10.1111/j.1365-2621.1985.tb13411.x
M3 - Article
AN - SCOPUS:84985200412
SN - 0022-1147
VL - 50
SP - 397
EP - 400
JO - Journal of food science
JF - Journal of food science
IS - 2
ER -