Diffusion-controlled Shrinkage and Growth of an Air Bubble Entrained in Water and in Wheat Flour Particles
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概要
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Prior to an analysis of the shrinkage and growth of air bubbles entrained in wheat flour dough, the shrinkage and growth under a temperature rise of a small bubble in water was analysed for comparison. The rates of shrinkage and growth of the bubble were respectively controlled by the diffusion of under- and over-saturated dissolved air from and into the bubble. The diffusion coefficient of the dissolved air in water calculated from the shrinkage of the bubble was 2.10×10-9m2/sec (17°C), which agrees with the literature value. On the other hand, at below 100°C, the effects on the bubble growth of the expansion of air due to the temperature rise and the increase in the saturation vapor pressure of water were negligibly small. The accompanying air entrained in flour particles suspended in water was much more stable than a free bubble in water. However, the growth under a temperature-rise of a bubble evolved from wheat flour particles was the same as the growth of a bubble in water, if many bubbles did not coexist.
- 社団法人 日本農芸化学会の論文
著者
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Shimiya Yoko
Department Of Agricultural Chemistry The University Of Tokyo : (present Office)department Of Food An
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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SHIMIYA Yoko
Department of Agricultural Chemistry, The University of Tokyo
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