Water diffusivity and mechanical changes during hazelnut hydration
1999
Martinez-Navarrete, N. | Chiralt, A.
The hydration kinetics of hazelnut at 25 degrees C were studied using a Fickian approach. Results from a puncture test on the newly-hydrated (NHH) and self-equilibrated (EH) hazelnuts, with different hydration levels were also analyzed in order to determine the critical water content (CWC) of the product. Changes in the mechanical response of hazelnut with a water content greater than 9.3 g water/100 g product allowed the CWC value to be established at this hydration level. The force-deformation curves of the NHH samples appeared different from those of the EH samples for the same hydration time, thus implying that water concentration profiles affect the mechanical response. The water profiles deduced from a Fickian approach (taken into account the "effective" diffusivity obtained: 2.46 x 10(-10) m2/s) were in agreement with the mechanical differences.
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