Sorption and thermal properties of rice, potato starch, and oat flakes

Aleš Landfeld, Milan Houška and Karel Hoke
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Aleš Landfeld: Food Research Institute Prague, Prague, Czech Republic
Milan Houška: Food Research Institute Prague, Prague, Czech Republic
Karel Hoke: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue 6, 413-420

Abstract: A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy Ec necessary for heating the product and evaporation of the given amount of water can be calculated.

Keywords: moisture content; humidity; water activity; enthalpy; evaporation; heat; bound water (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1363-cjfs

DOI: 10.17221/1363-CJFS

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