Influence of water activity on powder flow properties of nixtamalized corn and wheat flours

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-11-01 Epub Date: 2025-10-09 DOI:10.1016/j.jcs.2025.104293

Blanca Aurora Francisco-Ponce , Javier Jiménez-Hernández , Gerónimo Arámbula-Villa , Enrique Flores-Andrade , Ricardo Salazar

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Abstract

Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (a_w) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified a_w ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across a_w levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.

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水活度对湿化玉米粉和小麦粉粉末流动特性的影响

面粉在全球粮食系统中至关重要，但对相对湿度等环境因素很敏感。本研究采用Guggenheim-Anderson-de Boer （GAB）模型和最小扩散压力变化（MCSP）作为预测工具，研究了水活度（aw）对小麦粉（WF）和nixtamalized玉米粉（NCF）流动行为的影响。25°C的水分吸附等温线提供了稳定条件下的GAB单层值（0.20-0.25），而MCSP值（0.63-0.82）确定了最佳流动范围。流动特性，如结块强度、黏结指数和粉末流动速度依赖关系（PFSD）在aw水平上进行了分析。值高于0.70会增加结块和粘结性，尤其是在WF中。相比之下，WF表现出稳定的PFSD，而NCF受流量变化的影响更大。gaba - mcsp框架为优化不同环境条件下的面粉储存和处理提供了强大的预测方法。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.