http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4293 Wed 07 Apr 2021 13:43:44 AEST ]]> http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3783 Wed 07 Apr 2021 13:34:49 AEST ]]> http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3582 Wed 07 Apr 2021 13:34:34 AEST ]]> http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3451 1, D₂) and interestingly, the coefficients were an order of significance apart. Peleg model was investigated for predicting the drying behaviour and it is shown that the Peleg constants k₁ and k ₂ increase with temperature. k₂, a material structure parameter, showed variation by addition of plasticizers, indicating that plasticizers were able to modify fundamental structure; and xylitol showed greater average k₂ values than glycerol. Further, k₁, a moisture diffusivity parameter, was affected by temperature and Arrhenius relationship was used for activation energy values for k1 of plasticized starch. It is shown that compared to starch and water, presence of plasticizer had many order of significance higher k1 and confirm the hypothesis that plasticizers can 'lock' in water within the new structure. Xylitol showed better stability in controlling moisture diffusivities and migration fluxes as compared to glycerol. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA.]]> Wed 07 Apr 2021 13:34:24 AEST ]]> http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3232 Wed 07 Apr 2021 13:34:11 AEST ]]> http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2319 Wed 07 Apr 2021 13:33:23 AEST ]]>