苹果的水吸附动力学研究

Dried apples are one example of desiccated fruits that enjoy a certain popularity in the snack foods market and the processed foods industry. Crispness is maintained at low water content and low humidity levels. The United Nations standard UNECE DF-16[1] requires that the moisture content of whole dried apples be less than 22% for example. The rate at which desiccated foods reabsorb moisture from the atmosphere is important to both the packaging industry and to storage facilities. One might anticipate that the rate of rehydration is a function of accessible surface area, that is, the size of the pieces of apple. This simple study clearly demonstrates that behavior.