MOISTURE DIFFUSIVITY IN PASTA DURING DRYING.

J. Bruce Litchfield, Marvin R. Okos

Research output: Contribution to journal › Article

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 languageEnglish (US)
JournalPaper - American Society of Agricultural Engineers
StatePublished - Dec 1 1986

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pasta
diffusivity
drying
Temperature
slicing
temperature
water content
sampling

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)

Cite this

MOISTURE DIFFUSIVITY IN PASTA DURING DRYING. / Litchfield, J. Bruce; Okos, Marvin R.

In: Paper - American Society of Agricultural Engineers, 01.12.1986.

Research output: Contribution to journal › Article

Litchfield, JB & Okos, MR 1986, 'MOISTURE DIFFUSIVITY IN PASTA DURING DRYING.', Paper - American Society of Agricultural Engineers.
Litchfield JB, Okos MR. MOISTURE DIFFUSIVITY IN PASTA DURING DRYING. Paper - American Society of Agricultural Engineers. 1986 Dec 1.
Litchfield, J. Bruce ; Okos, Marvin R. / MOISTURE DIFFUSIVITY IN PASTA DURING DRYING. In: Paper - American Society of Agricultural Engineers. 1986.
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