Diffusion coeffs. of water (Dw) and acetone (Da) in aq. maltodextrin increased with increasing moisture content of the maltodextrin. Log Dw and log Da were linearly related to Cw-1 and Cw-1/2, resp., where Cw is the concn. of water (kg/m3) in the maltodextrin. An almost linear relation was obtained between log D and the mol. diam. of the diffusants (H2O, acetone, AcOEt, C6H6, CCl4, camphor, and CH4), where D is the diffusion coeff. of each diffusant measured in the maltodextrin with a moisture content of 20.1%.
|Journal||Journal of Food Technology|
|Publication status||Published - 1970|