EFFECT OF TEMPERATURE ON THE MOISTURE BALANCE AND MOISTURE BOND ENERGY IN MACARONI PRODUCTS

摘要

The modern classification of forms of bond between moisture and a material [l] makes it possible to establish efficient drying cycles. The nature of the bond is determined by the physical and chemical properties of the material as determined by the interaction of molecular forces [2]. By analyzing the adsorption isotherms we studied the types of bond between moisture and macaroni dough and determined the energy of the bond.