Studies on food preservation by controlling water activity, 2: dehydration mechanism and water activity of filefish muscle
1982
Han, B.H. | Bae, T.J. (Busan Fisheries National Univ., Busan (Korea R.). Dept. of Food Science and Technology) | Lee, J.G. (Dongwon Technology Junior Coll., Busan (Korea R.). Dept. of Food Technology)
The relation between dehydration mechanism and water activity of filefish muscle was investigated. Filefish muscle in the form of thin plate (5x10x0.4cm) was dried in a forced air dryer at 47.5 deg Centigrade. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, the former and latter periods. The diffusion coefficient of water was 2.89x10 to the negative ten power m2/sec at 47.5 deg Centigrade. At this stage, the case-hardening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was 4.38x10 to the 11th power m2/sec at 47.5 deg Centigrade
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