Open AccessJournal Article
Determination of Fickian diffusion coefficients of water in foods using NMR-techniques and the DARKEN-equation.
K. Kuhn,Hans Lechert +1 more
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In this paper, Fickian diffusion coefficients of water in slices of potato tissue were calculated using the DARKEN-equation: self-diffusion coefficients, D S, were determined by NMR-techniques while moisture content X and water activity, a w, were obtained from the sorption isotherm.Abstract:
Fickian diffusion coefficients of water in slices of potato tissue were calculated using the DARKEN-equation: Self-diffusion coefficients, D S , were determined by NMR-techniques while moisture content X and water activity, a w , were obtained from the sorption isotherm. The results agree with the principle features of direct measurements of D F , from the literature, showing a maximum of D F for moisture contents where multilayer adsorption changes to capillary condensation. The method was applied to potato slices. It can, however, be easily transferred to other food productsread more
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Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L)
Jorge Milán-Carrillo,Cuauhtémoc Reyes-Moreno,E Armienta-Rodelo,Alfonso Cárabez-Trejo,Rosalva Mora-Escobedo +4 more
TL;DR: In this article, the effect of dehulling/softening/extrusion process on physicochemical and nutritional characteristics of fresh and hardened chickpea flours was studied.
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Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods
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Fickian and Case II diffusion of water into amylose : a stray field NMR study
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Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product
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Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance
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