Diffusion and equilibrium of water in dough/raisin mixtures

dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Kostaropoulos, AE	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-06-06T06:42:57Z
dc.date.available	2014-06-06T06:42:57Z
dc.date.issued	1995	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/915
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0013044178&partnerID=40&md5=f019eed42adbf4d5edf78a6a0e8fe536	en
dc.title	Diffusion and equilibrium of water in dough/raisin mixtures	en
heal.type	journalArticle	en
heal.publicationDate	1995	en
heal.abstract	The transport and equilibrium properties of water in food mixtures are important in various processing operations and in storage stability of food products. The dough/raisin mixture is a typical mixture of different food materials, used in bakery products. The water diffusivity at 15-70 °C in dough of 20-60% moisture and in raisins of 20-40% moisture was determined from moisture distribution measurements in two contacted cylinders of dough/raisin pulp, applying the diffusion equation. The sorption isotherms of the two materials were determined using a water activity apparatus and the standard gravimetric method. A sharp discontinuity in moisture distribution was observed at the dough/raisin interface with higher concentration in the raisin side, evidently due to differences in water activity of the two materials. The water diffusivity in raisins, estimated from moisture distribution was similar to the diffusivity obtained from drying data (1-5 × 10-10 m2/s). The water diffusivity in the dough was in the same range. The diffusion and equilibrium properties of moisture may control the physicochemical and microbial changes occurring in dough/raisin mixtures. © 1995.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	1	en
dc.identifier.volume	25	en
dc.identifier.spage	113	en
dc.identifier.epage	121	en