Abstract
The effective diffusivities of pasta were determined for temperatures from 40 degree to 85 degree C and for moisture contents from 0 to 25% (db). Drying curves and moisture profiles were predicted with the diffusion equation. The transient moisture profiles were measured by slicing frozen samples. The model successfully predicted the drying curves and profiles for low temperature conditions, but for higher temperatures the model underpredicted the drying rate and the moisture gradient.
| Original language | English (US) |
|---|---|
| Journal | Paper - American Society of Agricultural Engineers |
| State | Published - Dec 1 1986 |
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
Fingerprint Dive into the research topics of 'MOISTURE DIFFUSIVITY IN PASTA DURING DRYING.'. Together they form a unique fingerprint.
Cite this
Litchfield, J. B., & Okos, M. R. (1986). MOISTURE DIFFUSIVITY IN PASTA DURING DRYING. Paper - American Society of Agricultural Engineers.