MOISTURE TRANSFER PROPERTIES OF WILD RICE.

被引：0

作者：

Gencturk, M.B. ^{[1
]}

Bakshi, A.S. ^{[1
]}

Hong, Y.C. ^{[1
]}

Labuza, T.P. ^{[1
]}

机构：

[1] Univ of Minnesota, St. Paul, MN, USA, Univ of Minnesota, St. Paul, MN, USA

来源：

Journal of Food Process Engineering | 1986年 / 8卷 / 04期

关键词：

FOOD PRODUCTS - Transport Properties - MASS TRANSFER - THERMAL EFFECTS;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Working isotherms for processed wild rice and desorption isotherms for unprocessed wild rice were determined at temperatures ranging from 10 to 43. 5 degree C. The constants for the Guggenheim-R. A. Anderson-DeBoer (GAB), D. L. Day and G. L. Nelson, C. S. Chen and J. T. Clayton and modified Halsey equations were determined by using a nonlinear optimization technique. The GAB equation showed extremely good fit to the experimental data (less than 5% error). The diffusion coefficients for moisture transport in both broken and whole processed wild rice and for unprocessed wild rice samples were determined at room temperature. The processed broken wild rice kernels had an effective diffusion coefficient of 2. 66 multiplied by 10** minus **9 m**2/h, whereas the effective diffusion coefficient was 7. 08 multiplied by 10** minus **1**0 m**2/h for the processed whole wild rice kernels. Unprocessed wild rice had moderate effective diffusivity (1. 4 multiplied by 10** minus **9 m**2/h).

引用

页码：243 / 261