Hydration properties of vegetable foods explained by Flory–Rehner theory

Sman, R.G.M. van der; Paudel, Ekaraj; Voda, A.; Khalloufi, Seddik

doi:10.1016/j.foodres.2013.08.032

Cited by 39 publications

(20 citation statements)

References 52 publications

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“…We observe that the degree of hydration of heat-treated mushroom increases with porosity for all temperatures. At equal porosity, the degree of hydration decreases with the treatment temperature, as reported in several previous studies (Baldwin et al 1986;Paudel et al 2015;Schijvens et al 1996;van der Sman et al 2013;Zivanovic, Buescher, and Kim 2003).…”

Section: Change In Mushroom Hydration With Temperaturesupporting

confidence: 77%

“…Upon thermal treatment, hyphae having reduced mechanical strength reach closer to each other that subsequently results in water removal. This phenomenon is in contrast to water loss behavior shown by other vegetables having lower capillary space such as carrot which can still retain relatively more water than mushroom after its thermal treatment (van der Sman et al 2013). Next to the contribution of capillary phase, chemical makeup of gel phase might also determine hydration behavior as every constituent contribute differently on it.…”

Section: Degree Of Hydration After Thermal Treatment In Relation To Tmentioning

confidence: 78%

“…We have applied that theory to meat (van der Sman 2012), freeze-dried vegetables (van der Sman et al 2013), and mushrooms (Paudel, Boom, and van der Sman 2015). Theoretically, the FR theory only applies to gel-like materials.…”

Section: Introductionmentioning

confidence: 99%

“…Properties of the freeze-dried systems are already discussed (van der Sman et al 2013). Coarse, particulate gels can be viewed as a network of aggregated microgel particles with a liquid-filled pore phase (Leksrisompong et al 2012;Nicolai and Durand 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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In this study, hydration of mushroom as a porous food material has been studied considering their biphasic character. It consists of a solid phase that consists of intertwined hyphae and having cell walls with a swellable polymeric matrix and a pore phase made up by the space in between the hyphae. We have investigated the hydration of mushrooms as a function of initial porosity and thermal treatment. Variation in porosity is induced by the natural variation in the growth of mushroom. Porosity is measured by the weight gain during vacuum infiltration of mushroom caps with the mushroom isotonic solution. The hydration of the heat-treated mushroom shows a linear increase with the porosity of mushroom. Storage of mushroom increases the porosity with the number of storage days, which has also been confirmed with X-ray tomography(XRT) measurements. Finally, we show that the hydration of thermal-treated mushroom has two independent contributions, from porosity and temperature of the heat treatment. Current theories deal only with the latter contribution to the hydration of foods and need to be extended for accounting porosity of the food.

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Section: Change In Mushroom Hydration With Temperaturesupporting

confidence: 77%

Section: Degree Of Hydration After Thermal Treatment In Relation To Tmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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“…[111] [152][153] [154][155] [156] This theory shows that swelling at low water-activities (! " ) is predominately governed by the interaction between the networked polymer (protein) and the solvent (water) (i.e., the hydrophilicity of the proteins), whereas the swelling of a particular gel at high ! "…”

Section: Chaptermentioning

confidence: 99%