Moisture diffusivity in pasta during drying

J Bruce Litchfield, Martin R. Okos

Research output: Contribution to journalArticlepeer-review


The purpose of this work is to evaluate moisture transfer during the drying of extruded durum semolina. Effective diffusivities of pasta were determined using a stepwise drying procedure at temperatures of 40-85°C and for moisture contents of 1·5-26% db. Diffusivities ranged from 1·5 × 10-12 to 48 × 10-12 m2/s. The actual transient moisture profiles were measured by slicing samples that were partially dried and then frozen. The spatial resolution between data points was 0·1 mm. Drying curves and moisture profiles were predicted with the diffusion equation. The model successfully predicted the drying curves and profiles at 40°C, but for the higher temperatures the model underpredicted the drying rate and predicted steeper profiles than those measured.

Original languageEnglish (US)
Pages (from-to)117-142
Number of pages26
JournalJournal of Food Engineering
Issue number2
StatePublished - 1992

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Moisture diffusivity in pasta during drying'. Together they form a unique fingerprint.

Cite this