EFFECT OF TEMPERATURE ON THE MOISTURE BALANCE AND MOISTURE BOND ENERGY IN MACARONI PRODUCTS,

Abstract

As the temperature of the drying agent increases with constant relative moisture, the equilibrium moisture of the macaroni decreases and the effect of temperature is felt more when relative humidity is 60 -- 90%. The moisture in macaroni dough is tightly bound to the colloidal component of the dough and at the end of the drying the bound moisture is largely removed by adsorption which requires a certain amount of additional energy. When items are dried to a low moisture level the thermal cycle of the process must include a correction to overcome the energy of the bond between the moisture and the dry matter in the material. (Author)

Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1965
Accession Number
AD0627698

Entities

People

  • A. S. Ginzburg
  • I. M. Savina

Organizations

  • United States Army Foreign Science and Technology Center

Tags

Communities of Interest

  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Absorbers (Materials)
  • Adsorption
  • Desiccants
  • Humidity
  • Materials
  • Moisture
  • Wet Bulb Temperature

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Thermal Physics or Thermal Science.