| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277804 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Starch (initial moisture 18% wet basis) is a hygroscopic capillary porous material. ⺠Krischer and Percolation Theories well describe absolute drying of starch. ⺠During drying, the transition from one water sub-population to another is smooth. ⺠Diffusion coefficient of water in starch does not obey Arrhenius' Law above 130 °C.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Onkar Dixit, Konrad Treppe, Aleksandra Khaidurova, Norbert Mollekopf,