Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions

被引：7
作者：
Adhikari, B.
Howes, T.
Shrestha, A. K.
Tsai, W.
Bhandari, B. R.
机构：
[1] Univ Queensland, Sch Engn, Brisbane, Qld 4072, Australia
[2] Univ Queensland, Sch Land & Food Sci, Brisbane, Qld 4072, Australia
来源：
DRYING TECHNOLOGY | 2006年 / 24卷 / 11期
关键词：
drying rate; effective moisture diffusivity; fructose; maltodextrin; plasticization; regular regime; thin layer;
D O I：
10.1080/07373930600952768
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Solutions of fructose, maltodextrin (DE 5), and their mixtures at the ratios of 20:80, 40:60, 50:50, 60:40, and 80:20 were gelled with 1% agar-agar and dried under convective-conductive drying conditions. The thin slabs were maintained at isothermal drying condition of 30 and 50 degrees C. Yamamoto's simplified method based on regular regime approach was used to calculate the (effective) moisture diffusivity. Both the drying rates and the moisture diffusivity exhibited strong concentration dependence. The concentration dependence was stronger in the case of fructose and fructose rich solutions. Both the moisture diffusivity and drying rates of the mixture solutions were enhanced due to plasticization of fructose on maltodextrin, which is explained through free volume theory.
引用
收藏
页码：1415 / 1424
页数：10
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