Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory

Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory

The water adsorption process by dough films at 20 and 40 ℃ was measured using a dynamic vapor sorption system under nine relative humidity (RH) levels. Water diffusivity was expressed as a function of water content and temperature according to the Vrentas & Duda free volume theory. The param...

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Bibliographic Details
Main Author:	ZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-08-01
Series:	Shipin Kexue
Subjects:	diffusion; free volume theory; adsorption; glass transition; β-transition; dough
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-018.pdf

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