Andrew T. Tyowua , Zhibing Zhang , Michael J. Adams , Edwin Joseph , Guoping Lian , Chuan-Yu Wu
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引用次数: 0
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, in the range of values of , 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.
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.