the handbook of food engineering practice crc press chapter 10 ...

Table 4.
WLF coefficients determined for several foods and model systems reported
at a reference temperature (C 1 and C 2 ) and transformed to correspond to
T ref = T g (C 1g and C 2g ) (Buera and Karel, 1993)
System T oo Tref Tg moisture .C 1 C 2 C 1g C 2g
( C) ( C) (g H 2 0/g solid)
apple T g -50 55 22 0.014 8.79 83 14.59 50
2 0.022 8.79 103 18.05 50
-7 0.050 8.79 112 19.69 50
-13 0.087 8.70 118 20.73 50
-24 0.011 8.79 129 22.68 50
-38 0.017 8.79 143 25.14 50
cabbage T g -50 45 15 0.014 7.82 80 12.5 50
5 0.021 7.82 90 14.07 50
1 0.032 7.82 94 14.7 50
-8 0.056 7.82 103 16.1 50
-29 0.089 7.82 115 17.98 50
-26 0.117 7.82 121 18.92 50
-58 0.179 7.82 153 23.93 50
carrot T g -50 43 -5 0.054 7.44 98 14.58 50
-20 0.062 7.44 103 15.33 50
-15 0.080 7.44 108 16.07 50
nonfat T g -100 90 101 0.000 8.1 89 7.2 100
dried milk 65 0.012 8.1 125 10.14 100
44 0.059 8.1 146 11.83 100
nonfat T g -100 90 50 0.030 6.8 140 9.52 100
dried milk 45 0.040 6.8 145 9.86 100
40 0.050 6.8 150 10.2 100
onion T g -50 30 -8 0.056 8.8 88 15.9 50
-20 0.089 8.8 100 18.1 50
-58 0.189 8.8 138 24.5 50
potato T g -65 50 30 0.049 7.92 85 10.4 65
20 0.094 7.92 95 11.6 65
-5 0.150 7.92 120 14.6 65
-15 0.200 7.92 130 15.84 65
whey powder T g -100 35 29 0.059 8.4 106 9.0 100
18 0.080 8.4 117 9.9 100
model sys1* T g -90 45 45 0.059 8.3 90 8.3 90
model sys2** T g -10 55 40 0.073 6.93 135 7.8 120
* model system 1 composition: 99 % poly(vinyl pyrrolidone), 0.5 % glucose, 0.5 % glycine.
** model system 2 composition: 98 % poly(vinyl pyrrolidone), 1 % xylose, 0.5 % lysine.
32