ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of moisture content and temperature on the effective moisture diffusivity was investigated to have the optimal drying condition of Japanese noodles (Udon) using regular regime theory. The drying of fresh Udon of different moisture contents was carried out under constant conditions of relative humidity and airflow at 20, 30, and 40 °C. The existence of regular regime periods for fresh noodles was experimentally verified. Effective moisture diffusivity obtained ranged from 2.1 × 10 -7 to 3.7 × 10 -7 cm2 s-1. The effect of temperature on effective moisture diffusivity was adequately modeled by the Arrhenius relationship, although the effect of moisture content was quite small.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16024.x
