This work was supported by state funds through the New Jersey Agricultural Experiment Station, and this report is a research contribution of the Dept. of Food Science, Rutgers, The State Univ. of New Jersey.
Moisture Migration in Solid Food Matrices
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2497–2503, October 2003
How to Cite
Fu, Y.-C., Tong, C.-H. and Lund, D.B. (2003), Moisture Migration in Solid Food Matrices. Journal of Food Science, 68: 2497–2503. doi: 10.1111/j.1365-2621.2003.tb07051.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020646 Submitted 11/12/02, Revised 3/10/03, Accepted 6/30/03.
- moisture migration;
ABSTRACT: The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off-line technique and a microwave temperature controller system were developed for measuring moisture concentration under isothermal heating condition. A temperature profile of a cylindrical dough sample was achieved by accurate control of microwave energy input and preheated carrier gas temperature. Results showed a simplified 1st order kinetic model adequately predicted moisture loss in dough samples. Effect of temperature on the rate constant was adequately modeled by the Arrhenius relationship. The rate constant was found to be affected by porosity of the dough sample.