Drying kinetics of whole durum wheat pasta according to temperature and relative humidity

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

“…The moisture content of spaghetti pasta decreased when temperature increased. This pattern is related to the effective moisture diffusivity that increases with drying temperature, following an Arrhenius-type equation (Villenueve & Gelinas, 2007). Adding 15% of common bean flour did not show statistical differences, but when 30% was added, lower moisture was observed, as reported previously for spaghetti samples with banana flour (Ovando-Martinez et al, 2009) and for spaghetti containing light and dark buckwheats (Rayas-Duarte, Mock, & Saterlee, 1996).…”

Drying characteristics of sewage sludge

“…But activation energies were found very similar but smaller than that of Jiang et al [8]. The present activation energies were in the range of the reported values, 2.98 kJ/g mol to 58.9 kJ/g mol [8,15,[20][21][22][23][24][25][26][27].…”

Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying

“…Model proposed by Andrieu and Stamatopoulos (1986) and Villeneuve and Gélinas (2007) was used. The following assumptions were made: (1) as previous authors and for the needs of this study, pasta drying is described by a Fick's type law, although it may not be fully accurate due to non-Fickian behaviour near glass transition (2) pasta is modeled as an infinite cylinder; (3) mass transfer only occurs in the radial direction; (4) heat transfer is faster than mass transfer, thus allowing to consider drying as isothermal; (5) change in pasta radius during the process does not have a significant impact on mass transfer.…”

“…From these data, effective moisture diffusivity was determined according to Villeneuve and Gélinas (2007) with R considered as pasta initial radius.…”