2014年1月
Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions
FOOD AND BIOPRODUCTS PROCESSING
- ,
- ,
- 巻
- 92
- 号
- C1
- 開始ページ
- 9
- 終了ページ
- 13
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.fbp.2013.07.001
- 出版者・発行元
- INST CHEMICAL ENGINEERS
The effects of temperature and moisture content on the drying rate of durum wheat pasta were examined using thermogravimetry and differential scanning calorimetry (DSC) at temperature-rising rates of 0.2-1.0 degrees C/min. The activation energy for the mass transfer coefficient of drying was estimated to be ca. 32 kJ/mol at a moisture contents of 0.14 kg-H2O/kg-d.m. or higher, but increased rapidly as the moisture content dropped below this level. The conclusion temperature of the endothermic peak in the DSC and the temperature of the inflection point of the drying characteristics curve were located near the glass transition curve of the durum semolina flour. (C) 2013 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers.
- リンク情報
- ID情報
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- DOI : 10.1016/j.fbp.2013.07.001
- ISSN : 0960-3085
- eISSN : 1744-3571
- Web of Science ID : WOS:000330264500002