Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content

Moisture transfer characteristics of Alaska pollock (AP) surimi were investigated at various temperatures. The effective moisture diffusivity increased from 5.50 × 10−11 to 2.07 × 10−9 m2/s as the temperature increased from 30 °C to 90 °C. In order to investigate the mass and heat transfer characteristics of AP surimi, the simulation model was developed and evaluated by root-mean-square error (RMSE) (<2.95%). Rheological properties of AP surimi were investigated at different heating rates (1 °C/min, 5 °C/min, 10 °C/min, 20 °C/min and 30 °C/min). As heating rate increased to 20 °C/min and 30 °C/min, elastic modulus (G’) significantly diminished. The diminished G’ could be explained by impaired gel during temperature sweep supported by the predicted temperature distribution in the simulation model. Changes in moisture content of AP surimi during temperature sweep were also measured and predicted by the simulation model. The results showed the decreased amount of moisture content significantly increased as heating rate increased.

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MOISTURE DIFFUSIVITY DATA COMPILATION FOR FOODSTUFFS: EFFECT OF MATERIAL MOISTURE CONTENT AND TEMPERATURE

International Journal of Food Properties ◽

10.1081/jfp-100105189 ◽

2001 ◽

Vol 4 (2) ◽

pp. 225-237 ◽

Cited By ~ 33

Author(s):

Z. B. Maroulis ◽

G. D. Saravacos ◽

N. M. Panagiotou ◽

M. K. Krokida

Keyword(s):

Moisture Content ◽

Moisture Diffusivity ◽

Data Compilation

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Lvophilic Liouid Porosimetry and a New Liouid Autoporosimeter

MRS Proceedings ◽

10.1557/proc-521-165 ◽

1998 ◽

Vol 521 ◽

Author(s):

I. Tyomkin

Keyword(s):

Porous Structure ◽

Porous Metal ◽

Contact Angles ◽

Volume Distribution ◽

Porous Structures ◽

Solid Contact ◽

Direct Measurements ◽

Metal Materials ◽

Capillary Pressures ◽

Structure Evaluation

ABSTRACTLyophilic liquid porosimetry determines the volumes of different size pores by measuring the amount of liquid in these pores, thus, providing pore volume distribution (PVD) data for porous structures. Any liquid that wets the sample may be used. This opens unique opportunities for porous structure evaluation. It provides realistic PVD analysis when the liquid of interest changes the porous structure. It determines uptake/drainage hysteresis of real liquids. It allows direct measurements of uptake and retention capillary pressures with different amounts of liquid in a sample. Lyophilic liquid porosimetry determines liquid/solid contact angles of different size pores within the sample. It can also be used for PVD analysis of both soft, brittle materials and porous metal materials.

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Mass Transfer Parameters and Modeling of Hot Air Drying Kinetics of Dill Leaves

Chemical Product and Process Modeling ◽

10.1515/cppm-2015-0079 ◽

2016 ◽

Vol 12 (2) ◽

Author(s):

Hosain Darvishi ◽

Zanyar Farhudi ◽

Nasser Behroozi-Khazaei

Keyword(s):

Activation Energy ◽

Mass Transfer ◽

Moisture Content ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Transfer Model ◽

Hot Air ◽

Drying Behavior ◽

Kinetics Of ◽

Best Fit

Abstract Moisture diffusivity (Dem), mass transfer coefficient (hm), activation energy and drying kinetics of the dill leaves were studied and modeled as a function of temperature (40–70 °C) and moisture content (0.20–5.67 kg water/kg dry matter). Results showed that the Dem and hm significantly depend on the temperature and moisture content (p < 0.05). The average of Dem and hm varied between 4.02 × 10–9 to 9.65 × 10–9 m2/s, and 2.38 × 10–7 to 6.33 × 10–7 m/s, respectively. Activation energy showed a significant dependence on the moisture content and estimated as 16.84 kJ/mol for diffusion model and 28.70 kJ/mol for mass transfer model. Out of the six models considered, the logarithmic model showed the best fit to drying behavior of the dill leaves.

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Moisture diffusivity in quinoa (Chenopodium quinoa Willd.) seeds: Effect of air temperature and initial moisture content of seeds

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2005.12.015 ◽

2007 ◽

Vol 78 (3) ◽

pp. 1029-1033 ◽

Cited By ~ 32

Author(s):

María C. Gely ◽

Estela M. Santalla

Keyword(s):

Moisture Content ◽

Air Temperature ◽

Initial Moisture Content ◽

Chenopodium Quinoa ◽

Moisture Diffusivity

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Moisture Diffusivity of Seedless Grape undergoing convective drying

Chemical Product and Process Modeling ◽

10.1515/cppm-2016-0074 ◽

2017 ◽

Vol 12 (1) ◽

Cited By ~ 2

Author(s):

Imène Hermassi ◽

Sofien Azzouz ◽

Lamine Hassini ◽

Ali Belghith

Keyword(s):

Moisture Content ◽

Solid Phase ◽

Initial Moisture Content ◽

Gravimetric Method ◽

Moisture Diffusivity ◽

Conservation Equation ◽

Grape Berry ◽

Drying Kinetics ◽

Convective Drying ◽

Seedless Grape

Abstract Seedless grape (Sultana grape) is a very important commercial fruit grown in large quantities in Tunisia. This product is characterized by a high initial moisture content (the initial wet basis moisture content of the fruit is more than 80 %), and thus a high shrinkage during drying. The mature seedless grape is a spherically shaped fruit. Thermo-physical properties and drying kinetics of seedless grape is essential for the optimization of its drying processes. This paper is composed of two parts, the first one is reserved to the experimental study of seedless grapes, such as the establishment of the desorption isotherms which were determined at 40, 50, 60 and 70 °C by using static gravimetric method and these desorption data were fitted by GAB model. Then we were interested in measurement of the axial hydrous shrinkage of a grape berry and it was expressed as a function of moisture content. Indeed, the drying kinetics under different controlled conditions of air temperature and relative humidity were realized. In the second part, the moisture diffusivity of the seedless grape was determined by minimizing the sum of square of deviations between the predicted and experimental values of moisture content of convective drying kinetics. The adopted approach was based on a numerical solving of the conservation equation of the solid phase and the equation of diffusion/convection of liquid phase for spherical geometry, coupled by the solid phase velocity due to shrinkage. The moisture diffusivity of seedless grape increased with temperature and was correlated by an Arrhenius-type equation. Indeed, the effect of moisture diffusivity was expressed by an exponential function. The moisture diffusivity of seedless grape ranged between 3.5610−10 (m2/s) and 12.610−10 (m2/s). Activation energy was found equal to 57.76 kJ/mol.

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Application of moisture transfer models to solids drying

Proceedings of the Institution of Mechanical Engineers Part A Journal of Power and Energy ◽

10.1243/095765005x7538 ◽

2005 ◽

Vol 219 (3) ◽

pp. 235-244 ◽

Cited By ~ 12

Author(s):

E Kavak Akpinar ◽

I Dincer

Keyword(s):

Moisture Content ◽

Moisture Transfer ◽

Moisture Diffusivity ◽

Drying Process ◽

Drying Time ◽

Air Temperatures ◽

Moisture Transfer Coefficient ◽

Drying Models ◽

Good Agreement ◽

Flow Velocities

In this paper, a comprehensive experimental investigation is conducted to measure the moisture content distributions within slab cut potato pieces during drying at temperatures of 60, 70, and 80°C and flow velocities of 1.0 and 1.5 m/s. Four drying models are employed to determine the drying process parameters (drying coefficient, lag factor, and half-drying time) and moisture transfer parameters (moisture diffusivity and moisture transfer coefficient), and to calculate moisture content distributions and compare them with extensive sets of experimental moisture data measured during the drying of slab cut potato slices at different drying air temperatures and flow velocities. Good agreement is obtained between the calculations and experimental measurements for the cases. In addition, experimental drying times are determined and compared with those obtained by the four different drying models. The results show that all four models are well able to determine the drying parameters and moisture content distributions. The experimental data and model findings are expected to be useful to the drying industry.

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Influence of wall composition on moisture related degradation of the wall surfaces in Hagia Sophia, Istanbul

Journal of Building Physics ◽

10.1177/1744259121996017 ◽

2021 ◽

pp. 174425912199601

Author(s):

Etsuko Mizutani ◽

Daisuke Ogura ◽

Takeshi Ishizaki ◽

Masaru Abuku ◽

Juni Sasaki

Keyword(s):

Numerical Model ◽

Environmental Factors ◽

Moisture Content ◽

Moisture Diffusivity ◽

Wall Paintings ◽

High Moisture Content ◽

High Moisture ◽

Water Permeation ◽

Salt Crystallisation ◽

Hagia Sophia

Over the past 10 years, our research team has holistically studied the environmental aspects of the conservation and restoration of the Hagia Sophia, which is suffering from severe degradation of its wall paintings, including the exfoliation of wall paintings and inner finishing materials, mainly due to salt crystallisation. In the present study, we investigated the influence of environmental factors and wall composition on the hygrothermal behaviour in the structure, such as moisture accumulation and evaporation within the walls, which significantly affect salt crystallisation. The differences in distribution of high moisture content at second cornice are depending on the azimuth, and the high correlation between high moisture content and deterioration severity is significant. A two-dimensional numerical model of the simultaneous transfer of heat and moisture considering the measured material physical properties and wall composition of the exedra wall is developed to quantitatively investigate the influence of environmental factors on moisture accumulation. Numerical results show that infiltrated rainwater tends to accumulate because the original builders used connection mortar, which has a much larger moisture diffusivity than that of modern mortar, and the accumulated water at the bottom of the wall is difficult to drain owing to the shape of the wall. In the northwest exedra, the influence of wind-driven rain on water accumulation is similar to that of runoff rainwater from the upper roofs, which probably causes deterioration over a wide area. In addition, the effect of the deterioration suppression measure by the re-covering of the outer surfaces of the west wall in 2013 is verified, and an appropriate suppression measure against water permeation is examined using a numerical model.

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