Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration
作者： ANN H. BARRETT , EDWARD W. ROSS , IRWIN A. TAUB
DOI: 10.1111/J.1365-2621.1990.TB01581.X
关键词:
摘要: Vacuum infusion of porous food matrices (i.e., extruded starch crackers) with calorically dense suspensions powders in fat was investigated an ideal system. Experiments involved model lipid consisting milled, size-characterized sucrose corn oil. The influences pore size/particle size ratio and suspension concentration on the penetration liquid particles were determined. A mathematical that allows prediction future behavior fitted to test results. indicates dry-weight particle is strongly correlated independent initial concentration. Infusion plus increased by raising porosity lowering
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