Diffusion and equilibrium of water in dough/raisin mixtures

 
see the original item page
in the repository's web site and access all digital files if the item*
share




1995 (EN)
Diffusion and equilibrium of water in dough/raisin mixtures (EN)

Kostaropoulos, AE (EN)
Karathanos, VT (EN)
Saravacos, GD (EN)

N/A (EN)

The transport and equilibrium properties of water in food mixtures are important in various processing operations and in storage stability of food products. The dough/raisin mixture is a typical mixture of different food materials, used in bakery products. The water diffusivity at 15-70 degrees C in dough of 20-60% moisture and in raisins of 20-40% moisture was determined from moisture distribution measurements in two contacted cylinders of dough/raisin pulp, applying the diffusion equation. The sorption isotherms of the two materials were determined using a water activity apparatus and the standard gravimetric method. A sharp discontinuity in moisture distribution was observed at the dough/raisin interface with higher concentration in the raisin side, evidently due to differences in water activity of the two materials. The water diffusivity in raisins, estimated from moisture distribution was similar to the diffusivity obtained from drying data (1-5 x 10(-10) m(2)/s). The water diffusivity in the dough was in the same range. The diffusion and equilibrium properties of moisture may control the physicochemical and microbial changes occurring in dough/raisin mixtures. (EN)

journalArticle

ADSORPTION-ISOTHERMS (EN)
STARCHES (EN)

Εθνικό Μετσόβιο Πολυτεχνείο (EL)
National Technical University of Athens (EN)

Journal of Food Engineering (EN)

1995


ELSEVIER SCI LTD (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)