Hydration dynamics of hydrocolloid Particles. Part 1: Experimental investigation of water vapor sorption and bulk diffusion

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Andrew T. Tyowua , Zhibing Zhang , Michael J. Adams , Edwin Joseph , Guoping Lian , Chuan-Yu Wu
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Abstract

Water vapor sorption data at a range of temperatures (25–70 °C) have been measured for starch (corn and wheat) and non-starch (carrageenan and xanthan gum) hydrocolloid particles in the form of a thin slab. The results revealed that the hydration kinetics may be more accurately described by a sigmoidal model rather than a Fickian model that has been employed in previous studies. The sigmoidal model takes into account the vapor sorption at the surface before the onset of bulk diffusion while the Fick's model does not. The bulk diffusion coefficient increased with water activities initially (≤0.3) but decreased at relatively higher activities (>0.3). Additionally, the data were characterized by a non-dimensional parameter, D=Dτ/L2 in the range of values of 0.040.05, which was termed the non-Fickian diffusion parameter, where τ is the characteristic time of the surface sorption, D is the bulk diffusion coefficient and L is the thickness of the layer of particles. The thermal dependence of D could be described on the basis of an Arrhenius activation energy process. The molecular basis for the decrease of the bulk diffusion coefficient at higher water activities will be further discussed in Part II using molecular dynamics simulations.

Abstract Image

水胶体颗粒的水化动力学。第1部分:水蒸气吸附和整体扩散的实验研究
测量了淀粉(玉米和小麦)和非淀粉(角胶和黄原胶)水胶体颗粒在一定温度范围内(25-70°C)的水蒸气吸附数据,它们呈薄板状。结果表明,s型模型比以往研究中采用的菲克模型更能准确地描述水化动力学。s型模型考虑了体扩散开始前表面的蒸汽吸收,而菲克模型没有考虑。体积扩散系数随着水活度的增大而增大(≤0.3),在较高的活度下减小(>0.3)。此外,数据的特征是一个无量纲参数D∗=Dτ/L2,其取值范围为0.04 ~ 0.05,称为非菲克扩散参数,其中τ是表面吸附的特征时间,D是体积扩散系数,L是颗粒层的厚度。D的热依赖性可以用Arrhenius活化能过程来描述。在高水活度下体积扩散系数降低的分子基础将在第二部分使用分子动力学模拟进一步讨论。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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