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Kinetics of wheat flour water uptake
N D Menkov1, I G Yanchev, D I Zhelyazkov
1Higher Institute of Food Industry, Department of Process Engineering, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. nimenkov@yahoo.com
Die Nahrung
|May 23, 2002
Abstract:
The kinetics of wheat flour water uptake at 15, 25, 35 and 45 degrees C and different relative humidities from 43.2 to 85.9 was investigated. The water uptake curves obtained were well described by the first-order kinetics equation. A suitable general empirical model was found that includes the effect of temperature and relative humidity.