Moisture Transfer Properties of Dry and Semimoist Foods

C. J. LOMAURO, A. S. BAKSHI, T. P. LABUZA

Research output: Contribution to journalArticlepeer-review

119 Scopus citations

Abstract

Equilibrium moisture content, mass diffusion coefficients, and densities were collected for wheat flour, shredded wheat, raisins, nonfat dry milk, and freeze‐dried apple, turnip, and ground beef at 25 ± 1°C. Flour adsorbing to 0.75 aw had the largest mass diffusion co‐efficient, 1.15 × 10−7 m2/hr and raisins had the smallest value of 0.015 × 10‐7 m2/hr. Two of the food uroducts. flour desorbing to 0.11 aw, and the freeze‐dried turnip, exhibited diffusion coeffcients which were dependent on the moisture content. Most of the foods reached equilibrium within 1 wk based on an objective criterion of no more than a 0.5% dry basis moisture difference over three successive readings at 1 wk interval.

Original languageEnglish (US)
Pages (from-to)397-400
Number of pages4
JournalJournal of food science
Volume50
Issue number2
DOIs
StatePublished - Mar 1985

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