Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions

DOI IR (HANDLE) HANDLE Web Site Web Site 2 Citations 18 References Open Access

Bibliographic Information

Published
2014-01
Resource Type
journal article
Rights Information
  • © 2013 Published by Elsevier B.V.
  • This is not the published version. Please cite only the published version.
  • この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。
DOI
  • 10.1016/j.fbp.2013.07.001
Publisher
Elsevier B.V.

Search this article

Description

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 °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-H[2]O/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.

Journal

Citations (2)*help

See more

References(18)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top