Water penetration into mixed and un-mixed carbohydrate powders
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Water penetration into mixed and un-mixed carbohydrate powders. / Ayed, Charfedinne; Bramante, Filippo; Nwaiwu, Ogueri; MacNaughtan, William; Bakalis, Serafim; Foster, Timothy J.
I: Carbohydrate Polymer Technologies and Applications, Bind 1, 100007, 2020.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Water penetration into mixed and un-mixed carbohydrate powders
AU - Ayed, Charfedinne
AU - Bramante, Filippo
AU - Nwaiwu, Ogueri
AU - MacNaughtan, William
AU - Bakalis, Serafim
AU - Foster, Timothy J.
PY - 2020
Y1 - 2020
N2 - Many Industrial food-related processes involve the hydration of powders. The penetration of water in both liquid and vapour forms into carbohydrate powders has been studied using the techniques of low-field Time Domain NMR, Dynamic Vapour Sorption, and optical microscopy. A simplified model of water penetration into powders has been produced, principally derived from NMR measurements. No-mixing, mixing and overmixing conditions were studied. There was concurrently a progressive association of solids with the liquid (not necessarily solubilisation) and hydration behaviour approximated by 2 relaxation components in the case of potato flake and 3 components in the case of pre-gelatinised starch. Microscopic evidence is consistent with this behaviour, and the maintenance of structure in potato flake was evident in contrast to the complete dissolution of pre-gelatinised starch. Vapour rather than water sorption removes any capillarity/water meniscus effect and both pre-gelatinised starch and potato flake showed different levels of surface adsorption and penetration behaviour but with the same time course.
AB - Many Industrial food-related processes involve the hydration of powders. The penetration of water in both liquid and vapour forms into carbohydrate powders has been studied using the techniques of low-field Time Domain NMR, Dynamic Vapour Sorption, and optical microscopy. A simplified model of water penetration into powders has been produced, principally derived from NMR measurements. No-mixing, mixing and overmixing conditions were studied. There was concurrently a progressive association of solids with the liquid (not necessarily solubilisation) and hydration behaviour approximated by 2 relaxation components in the case of potato flake and 3 components in the case of pre-gelatinised starch. Microscopic evidence is consistent with this behaviour, and the maintenance of structure in potato flake was evident in contrast to the complete dissolution of pre-gelatinised starch. Vapour rather than water sorption removes any capillarity/water meniscus effect and both pre-gelatinised starch and potato flake showed different levels of surface adsorption and penetration behaviour but with the same time course.
KW - Powder hydration
KW - Carbohydrate
KW - Mixing
KW - Low-resolution NMR
KW - DVS
KW - Microscopy
KW - Pre-gelatinised starch
KW - Potato flake
U2 - 10.1016/j.carpta.2020.100007
DO - 10.1016/j.carpta.2020.100007
M3 - Journal article
VL - 1
JO - Carbohydrate Polymer Technologies and Applications
JF - Carbohydrate Polymer Technologies and Applications
SN - 2666-8939
M1 - 100007
ER -
ID: 316413721