Dualism of the hydration water visualized in drying processes of foods

Abstract

ABSTRACTThe dualism of the hydration water in seven foods was visualized, focusing on both water diffusivity (De, m2s−1) and apparent molecular mobility (T2, relaxation time, s). On the pre-exponential factor (δDe0) of De, the compensation effects between ln(δDe0) and the activation energy (ED) of De demonstrated the difference in the water diffusion mechanisms among the foods. On the values of T2 at the self-organized temperature (1/T) of hydration water, it yielded a common compensation effect between ln(T2) and the activation energy (ESO) of self-organization, demonstrating a common self-organization mechanism.