{"title":"Water uptake by freeze-dried potato and soybean powders: experiments and simulations","authors":"Koki Ryo, Xi Yang, Shingo Matsukawa","doi":"10.1007/s13197-024-06026-9","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the water uptake of potato and soybean powders by capillary action and magnetic resonance imaging (MRI) experiments was investigated. The potato powder exhibited higher water uptake than the soybean powder, a result which was attributed to the different powder compositions. Potato and soybean powders exhibited different wetting, swelling and dispersion behaviors in water. MRI experiments also demonstrated the difference in water uptake between the powders, and indicated the formation of air bubbles, which could hinder water uptake. Numerical simulations based on a gravity-corrected Washburn-model were further performed to elucidate the mechanism of water uptake. The simulations and experiments were in good agreement. We demonstrated that powder swelling, and a dissolution-driven viscosity increases opposed water uptake and produced an eventual plateau. Our results suggest that the model used in our simulation can explain the effects of powder swelling and viscosity changes on water up-take.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"283 - 291"},"PeriodicalIF":2.7010,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06026-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, the water uptake of potato and soybean powders by capillary action and magnetic resonance imaging (MRI) experiments was investigated. The potato powder exhibited higher water uptake than the soybean powder, a result which was attributed to the different powder compositions. Potato and soybean powders exhibited different wetting, swelling and dispersion behaviors in water. MRI experiments also demonstrated the difference in water uptake between the powders, and indicated the formation of air bubbles, which could hinder water uptake. Numerical simulations based on a gravity-corrected Washburn-model were further performed to elucidate the mechanism of water uptake. The simulations and experiments were in good agreement. We demonstrated that powder swelling, and a dissolution-driven viscosity increases opposed water uptake and produced an eventual plateau. Our results suggest that the model used in our simulation can explain the effects of powder swelling and viscosity changes on water up-take.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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