NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING

RONGSHENG RUAN, SHELLY J. SCHMIDT, ARTHUR R. SCHMIDT, J. BRUCE LITCHFIELD

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Abstract

A nondestructive method to measure the internal moisture distribution and to determine the effective moisture diffusion coefficient for a potato during drying and absorption was developed using NMR imaging and numerical modeling techniques. the coefficients obtained were 1.04 to 7.28 × 10−10 m2/s, for moisture contents between 40% and 55% (wb), during drying with a sample temperature of 40°C; and were 9.78 × 10−12 to 2.33 × 10−11 m2/s, for moisture contents between 56% and 60%, during absorption at 23°C.

Original languageEnglish (US)
Pages (from-to)297-313
Number of pages17
JournalJournal of Food Process Engineering
Volume14
Issue number4
DOIs
StatePublished - Oct 1991

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