A THERMOGRAVIMETRIC METHOD FOR ESTIMATING THE RATE CONSTANT OF PASTA DRYING

摘要：

　　Drying of durum semolina dough was monitored at 0% relative humidity using dry nitrogen by thermogravimetry under linearly temperature-rising conditions from room temperature to 135°C at 0.4 to 1.0 °C/min.The drying characteristic curve was obtained from the drying curves.The drying rate steeply decreased at the moisture contents lower than 0.15 kg-H2O/kg-d.m.The drying rate was assumed to be proportional to w/w0,where w0 is the initial moisture content and w is the content at any time t,and the mass transfer coefficient k,which is the proportional constant,was assumed to obey the Arrhenius equation.

关键词： durum semolina dough drying rate thermogravimetry activation energy

作者: S.Koizumi T.Ogawa T.Kobayashi S.Adachi

作者单位: Division of Food Science and Biotechnology,Graduate School of Agriculture Kyoto University,Sakyo-ku,Kyoto,606-8502,Japan

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-4

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）