title: Kinetics of wheat flour water uptake.
abstract: 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.
authors.affiliation: Higher Institute of Food Industry, Department of Process Engineering, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. nimenkov@yahoo.com
authors.forename: N D
authors.initials: ND
authors.lastname: Menkov
authors.forename: I G
authors.initials: IG
authors.lastname: Yanchev
authors.forename: D I
authors.initials: DI
authors.lastname: Zhelyazkov
mesh_terms: D000042:Absorption; D005433:Flour / Q000592:standards*; D006813:Humidity; D007700:Kinetics; D008956:Models, Chemical; D013816:Thermodynamics; D014908:Triticum / Q000737:chemistry*; D014867:Water
chemical_list: D014867:Water