Effective Moisture Diffusivity of Fresh Japanese Noodle (udon) as a Function of Temperature.
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- INAZU Tadao
- Food Research Institute, Kagawa Prefectural Government
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- IWASAKI Ken-ichi
- Food Research Institute, Kagawa Prefectural Government
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説明
The effect of moisture content and temperature on the effective moisture diffusivity was investigated to identify the optimal drying condition for Japanese noodle (udon) by using a diffusion model. The drying of fresh udon with different moisture contents was carried out under constant conditions of relative humidity and airflow at 20°C, 30°C and 40°C. The effective moisture diffusivity calculated from diffusion model was found to be constant at each temperature, and not to be influenced by the initial moisture content of the fresh udon. The moisture content calculated from the effective moisture diffusivity (2.1-3.7×10-7 cm2 s-1) agrees well with the experimental data. The effect of temperature on the effective moisture diffusivity was adequately modeled by the Arrhenius relationship. The activation energy was 21.3 kJ mol-1.<br>
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 63 (4), 638-641, 1999
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206471780096
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- NII論文ID
- 110002679538
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DyaK1MXjtFeqsbo%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 4726768
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可