Menkov N D, Yanchev I G, Zhelyazkov D I
Higher Institute of Food Industry, Department of Process Engineering, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
Nahrung. 2002 Apr;46(2):76-7. doi: 10.1002/1521-3803(20020301)46:2<76::AID-FOOD76>3.0.CO;2-5.
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.
研究了在15、25、35和45摄氏度以及43.2%至85.9%不同相对湿度条件下小麦粉的吸水动力学。所获得的吸水曲线可用一级动力学方程很好地描述。发现了一个合适的通用经验模型，该模型包含温度和相对湿度的影响。
