Moisture diffusivity data compilation for foodstuffs: Effect of material moisture content and temperature

Maroulis, ZB; Saravacos, GD; Panagiotou, NM; Krokida, MK

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Saravacos, GD	en
dc.contributor.author	Panagiotou, NM	en
dc.contributor.author	Krokida, MK	en
dc.date.accessioned	2014-03-01T01:16:46Z
dc.date.available	2014-03-01T01:16:46Z
dc.date.issued	2001	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14209
dc.subject	Moisture Content	en
dc.subject.classification	Food Science & Technology	en
dc.title	Moisture diffusivity data compilation for foodstuffs: Effect of material moisture content and temperature	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-100105189	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-100105189	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Published values of moisture diffusivity in various foods were retrieved from the literature, and these were classified and analyzed statistically to reveal the influence of material moisture content and temperature. Empirical models, relating moisture diffusivity to material moisture content and temperature, were fitted to all examined data for each material. The data were screened carefully using residual analysis techniques. The most promising model was proposed, which is based on an Arrhenius-type effect of temperature and it uses a parallel structural model to take into account the effect of material moisture content.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-100105189	en
dc.identifier.isi	ISI:000170926400004	en
dc.identifier.volume	4	en
dc.identifier.issue	2	en
dc.identifier.spage	225	en
dc.identifier.epage	237	en