December 2/Food Business Week -- "Potato dough samples with initial moisture contents (IMC) of 42.9, 48.2, 53.9, 60.0 and 66.7% (db) were air puffed at 175, 200, 225, 250 and 275 degrees C for 0, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 and 60 seconds to calculate the moisture diffusivity and activation energy during high-temperature/short-time puffing of potato dough. Standard diffusion equation was used to determine the moisture diffusivity," investigators in India report.
"The effect of IMC and air temperature on variation of moisture diffusivity was studied through multiple regression analysis. The activation energy required during air puffing was calculated by Arrhenius type equation," wrote A. Nath and colleagues.