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Water penetration into mixed and un-mixed carbohydrate powders
- Source :
- Carbohydrate Polymer Technologies and Applications, Vol 1, Iss , Pp 100007- (2020)
- Publication Year :
- 2020
- Publisher :
- Elsevier, 2020.
-
Abstract
- 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.
Details
- Language :
- English
- ISSN :
- 26668939
- Volume :
- 1
- Issue :
- 100007-
- Database :
- Directory of Open Access Journals
- Journal :
- Carbohydrate Polymer Technologies and Applications
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.8f6346a416b24630831ab3d53f2984e0
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.carpta.2020.100007