Moisture and sucrose transfer in fractionated palm kernel (PKO) based films immersed in liquid solutions

Yuan, Qiong; Hanselmann, W.; Anantheswaran, Ramaswamy C.

doi:10.1016/j.jfoodeng.2011.08.004

Cited by 5 publications

(3 citation statements)

References 13 publications

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“…Through non-linear curve tting of data produced by Biquet and Labuza, Antunes and Antunes also obtained D values in the order of 10 À13 m 2 s À1 at relative humidity 85%. 33 Yuan et al who studied moisture migration in palm kernel oil by means of gravimetric method reported a D value of 6.02 Â 10 À8 m 2 s À1 at 25 C. 34 Their value is a few orders of magnitude higher than the D obtained in the present study. Although the discrepancy between the values obtained for effective diffusivity in different studies can be related to the differences in the food compositions, storage temperature, and the experimental procedure, it is important to consider the usage of the different method of estimations.…”

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confidence: 67%

“…Yuan et al highlighted that there is a need to specically study liquid-induced moisture migration as it is closer to real-world problems and the mechanism is different from vapor-induced migration into lipids. 21 On the other hand, most of the previous studies were done on steady-state permeability values of vapor-induced moisture migration under water activity 34 and in this study. Furthermore, in comparison to permeability, which describes steady state behavior; the present study reports an unsteady state diffusivity value as a more comprehensive description of moisture migration as a function of time and can be used to solve diffusion equations.…”

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confidence: 77%

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Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging

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confidence: 67%

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confidence: 77%

Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging

et al. 2015

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“…This is of particular importance when considering the preservation of food products and the behaviour changes which may occur during storage. Past studies in the literature have focused on the assumption of diffusion being the dominant mechanism for moisture movement within such systems, and models are presented based on apparent or effective diffusivities to simplify the kinetics taking place (Yuan et al, 2009(Yuan et al, , 2012.…”

Section: Q3mentioning

confidence: 99%

Studying model suspensions using high resolution synchrotron X-ray microtomography

Islam

Mancini

Sundara

et al. 2017

Chemical Engineering Research and Design

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Please note that changes made in the online proofing system will be added to the article before publication but are not reflected in this PDF.We also ask that this file not be used for submitting corrections. ARTICLE IN PRESSCHERD 2506 1-17 chemical engineering research and design x x x ( 2 0 1 6 ) xxx-xxx Contents lists available at ScienceDirectChemical Engineering Research and Design j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / c h e r dStudying model suspensions using high resolution synchrotron X-ray microtomography The addition of minor quantities of secondary liquids to suspensions may lead to a transition from a fluid-like structure to paste-like structure for the system. Previous studies haveshown how rheological properties such as viscosity and yield stress are affected, however, qualitative visual observation on the micro-scale during both short and long term storage has yet to be achieved or reported.This research focuses on the movement of a secondary immiscible liquid (water or saturated sucrose solution) when added to a model food system. The model food system used in this study is a suspension of sucrose particles in a continuous oil phase to better understand the interactions between the particles and the liquid phases present. This was accomplished using dynamic X-ray computer tomography to study the behaviour of the sample. This nondestructive approach allowed the movement of the secondary liquid as well as the solid particles from the bulk suspension to be monitored through a time lapse of scans. This was achieved by observing the changes in the grey scale range of the droplet with time, which was then correlated to the uptake and movement of sucrose into the secondary liquid using an innovative method. This movement was due to the hydrophilicity and solubility of sucrose Q4with gravity/sedimentation playing a minimal role. IntroductionSeveral food products comprise of suspensions in which solid Q5 hydrophilic particles are suspended as a disperse phase throughout a continuous hydrophobic liquid phase. When a small proportion of a secondary immiscible liquid such as water or glycerol is added to a suspension of this kind, it can lead to behavioural changes from a fluid-like material to a paste-like material (Koos and Willenbacher, 2011;Johansson and Bergenståhl, 1992). This transformation has been ascribed to the formation of liquid bridges between the solid particles by the secondary liquid thereby modifying the rheological properties of the suspension such as its yield stress and viscosity which can increase several-fold Willenbacher, 2011, 2012; Koos et al., * Corresponding author. Q3E-mail address: sfislam1@sheffield.ac.uk (S.F. Islam). Negreiros et al., 2015). The secondary liquid in this case has a greater affinity to the primary particles in comparison to the continuous phase because of their hydrophilic nature. Q6 In food systems, the movement of moisture is generally considered from the view point of molecular diffusion. Moisture can enter from ...

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Movement of a secondary immiscible liquid in a suspension using a non-invasive technique

Islam

Sundara

Whitehouse

et al. 2016

Chemical Engineering Research and Design

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Highlights• Novel technique to monitor the movement of secondary immiscible liquid within a suspension of sucrose and sunflower oil.• Achieved using a non-invasive method using X-ray CT, through a time lapse of scans.• Movement of secondary liquid influenced by surface area to volume ratio. AbstractIn this paper, the movement of a secondary immiscible liquid when added to a suspension of hydrophilic particles in a continuous hydrophobic phase is investigated. This was achieved through an approach using high speed camera and X-ray computer tomography. These non-invasive approaches allowed the secondary liquid displacement within the suspension to be monitored on the surface level and within the suspension through a time lapse of scans.The addition of a small amount of secondary liquid to suspensions, can lead to a transition from a fluid-like to paste-like structure. The kinetics taking place and responsible for this, during both short and long term storage were investigated to better understand the mechanisms taking place. Water was added as the secondary immiscible liquid to suspensions composed of sucrose (icing sugar) and sunflower oil. Different volumes of secondary liquid were added to the suspensions. The rate of movement as well as the spreading of the secondary liquid into the suspension was calculated from the scans taken. The surface area to volume ratio was proposed as a reason for the spreading of the liquid for the smaller volume droplet being greater in comparison to the larger volume droplet.

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Moisture and sucrose transfer in fractionated palm kernel (PKO) based films immersed in liquid solutions

Cited by 5 publications

References 13 publications

Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging

Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging

Studying model suspensions using high resolution synchrotron X-ray microtomography

Movement of a secondary immiscible liquid in a suspension using a non-invasive technique

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