Moisture diffusion in mixtures of the muesli type
2008
Gondek, E. | Lewicki, P.P.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
A mixture of cereal flakes with dried fruit and with other additions is not homogeneous material, thus, it is difficult to investigate. Ingredients of the mixtures with the highest differences in water activity were selected for the investigation, i.e. cereal flakes and fruit. Next, mixtures of flakes and apples were prepared, they had different water content levels. Slices of the fresh apples and of the apples dried so as to have 40, 60, and 80 percent of dry matter were mixed with the flakes at a 1:10 constant ratio of dry matter. After a fixed time period, the mixtures were separated and the content of water and water activity were determined in the ingredients of those mixtures. An effective water diffusion coefficient was determined for apples using the Crank method, and, as for the flakes, a Def/L2 quotient was calculated
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