Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Journal of Food Science
Rosalina Iribe-SalazarJosé Caro-Corrales

Abstract

The objective of this work was to model the mass transfer in corn tortilla baking using different approaches for effective diffusivity based on the Fick's law of diffusion and to evaluate the impact of the process on quality parameters. The 1st one assumes constant effective diffusivity (method of slopes by subperiods and method of successive approximations) and the 2nd one considers variable effective diffusivity (quadratic function of time and Weibull distribution). In addition, the Weibull distribution was applied to fracturability. The effective moisture diffusivity inside the tortilla during baking is not constant and the estimations generated when considering variable diffusivity with quadratic time and Weibull distribution showed better fits (both, R2 = 0.999) to the average moisture content. Quality parameter fracturability was affected by the baking process and the Weibull model adequately described (R2 = 0.996) the fracturability behavior. This work will allow an adequate estimation of the concentration profiles and histories for mass transfer operations in products that can be represented as an infinite plate. The obtained analytical solutions with variable diffusivity will help to estimate the optimal conditions of ...Continue Reading

References

May 25, 2010·Journal of Food Science·T Koray PalazoğluVural Gökmen
May 1, 2000·Journal of the Science of Food and Agriculture·Rivelino Flores-FaríasElvira Ríos

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