Water migration mechanisms in amorphous powder material and related agglomeration propensity

Renzetti, Stefano; Voogt, Juliën; Oliver, Laura; Meinders, M.B.J.

doi:10.1016/j.jfoodeng.2011.07.005

Cited by 26 publications

(11 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…7, which examines the temperature variation in tensile storage and loss modulus of a condensed whey-protein material (~91% w/w solids from data in Table 1) being spray dried at 120 C. The ratio of E 00 /E 0 is known as tan d (Panyoyai, Bannikova, Small, & Kasapis, 2015), and has also been plotted here. The tan d peak is considered as an empirical index of convenience that identifies the mechanical T g in relation to preservation and quality control of processed foodstuffs (Palzer, 2005;Relkin & Shukat, 2012;Renzetti, Voogt, Oliver, & Meinders, 2012). This appears to be at about 30 C, and should be expected to influence the molecular mobility of nicotinic acid in the whey protein network.…”

Section: Free Volume Effects On the Diffusional Mobility Of Nicotinicmentioning

confidence: 99%

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

et al. 2016

View full text Add to dashboard Cite

Section: Free Volume Effects On the Diffusional Mobility Of Nicotinicmentioning

confidence: 99%

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

et al. 2016

View full text Add to dashboard Cite

“…Water sorption kinetic measurements can be used for mass transfer mechanism identification (Renzetti, Voogt, Oliver, & Meinders, 2012; van Nieuwenhuijzen, Meinders, Tromp, Hamer, & van Vliet, 2008), and water diffusion coefficient (Besbes, Jury, Monteau, & Le Bail, 2013; Guillard, Broyart, Guilbert, Bonazzi, & Gontard, 2004; Oliver & Meinders, 2011) and interfacial mass transfer coefficient (Thorell & Wadsö, 2018) determination. These parameters are necessary for food processing and preservation design.…”

Section: Introductionmentioning

confidence: 99%

“…The hold time criterion is uncommonly applied in food research. Test duration selected for each RH step ranged from about 10 hr for a chitosan film of 65 μm thickness (Nobile, Buonocore, & Conte, 2004) to 50 hr for gluten and starch films of 36–198 μm thickness (Oliver & Meinders, 2011), and even to more than 250 hr for maltodextrin powders with an average diameter of ~300 μm (Renzetti et al, 2012). The d M ∕d t criterion is more frequently applied.…”

Section: Introductionmentioning

confidence: 99%

“…The Fickian second law with an instant boundary condition assumption is commonly used to model the DVS measurements (Oliver & Meinders, 2011; Renzetti et al, 2012). In order to improve modeling fitness, external mass transfer resistance (Besbes et al, 2013; Guillard et al, 2004; Roca, Guillard, Broyart, Guilbert, & Gontard, 2008), swelling (Roca, Broyart, Guillard, Guilbert, & Gontard, 2007) and deformation (Roca et al, 2008) of the solid matrix were taken into account while solving the Fick's second law.…”

Section: Introductionmentioning

confidence: 99%

“…The third theory‐based model couples the diffusion and the adsorption reactions, such as the dual mode diffusion model (Harley, Glascoe, & Maxwell, 2012; Zhao et al, 2019) and the Langmuir‐diffusion model (Guloglu, Hamidi, & Altan, 2017; Zhao et al, 2020). Even though extensive efforts have been made, it is still difficult to find a theoretical or phenomenological model which can give satisfactory prediction for each part of a water sorption kinetic curve from long time measurement (Nobile et al, 2004; Oliver & Meinders, 2011; Renzetti et al, 2012; Thybring et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Extended dynamic vapor sorption of glutinous rice flour observed in logarithmic time scale and its modeling as a process with varying activation energy

Zhao

Zhang

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

With the objective of characterizing water sorption kinetics of glutinous rice flour during extended water vapor exposure, water adsorption and desorption measurements were conducted at nine relative humidity (RH) levels for up to 1,500 min per step, and displayed in a logarithmic time scale. A three-stage sorption kinetics was observed, and the final stage was characterized with a very long and slow process. The final sections of the kinetic curves were concave to log(t) axis for adsorption while linear for desorption, even after the flour was gelatinized. Increment in RH step and flour particle size, and variation in water content can only postpone starting of the linear stage. Analysis using an Elovich-type model indicated that both adsorption and desorption can be treated as processes whose activation energy varied consistently during sorption. Reaction order difference between adsorption and desorption was the major contributor to their distinct kinetic responses in the final stages. Practical Applications Water sorption kinetic measurements are necessary for exploring mass transfer mechanism, and determining parameters such as water diffusivity and interfacial mass transfer coefficient. Extended measurement duration allows one to catch the entire characteristics of a kinetic process. Distinct kinetic features between adsorption and desorption of glutinous rice flour were observed when the data were plotted against logarithm of time. The later stage was a slow process. Further analysis using an Elovich-type model indicated that both adsorption and desorption were processes with varying activation energy. This information can be potentially helpful in optimizing both the quality of food product and the economics of many food processes involving water transfer. 1 | INTRODUCTION Water sorption kinetic measurements can be used for mass transfer

show abstract

Influence of environmental conditions on caking mechanisms in individual amorphous food particle contacts

et al. 2014

View full text Add to dashboard Cite

Caking of amorphous powders creates severe problems such as product loss and additional costs in the food industry. Among the main factors causing this unwanted agglomeration process are fluctuations of the environmental conditions, that is, a rise in temperature and humidity. There is correspondingly a need to identify and, if possible, avoid the environmental conditions inducing strong interparticle cohesion based on particle contact mechanisms like viscoelastic flattening and sintering. For this reason, a novel micromanipulation approach focusing on the interactions between individual amorphous food particles in contact under load in a controlled environment is introduced. It was possible to identify the dominant caking mechanism under defined conditions, such as temperature and humidity, particle deformation, as well as contact holding time, and to quantify interparticle cohesion. Furthermore, the mechanical behavior of rubbery spherical model particles is presented and a theoretical approach to describe the contact zone formation kinetics is proposed. © 2014 American Institute of Chemical Engineers AIChE J, 60: 2774–2787, 2014

show abstract

Water migration mechanisms in amorphous powder material and related agglomeration propensity

Cited by 26 publications

References 32 publications

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Extended dynamic vapor sorption of glutinous rice flour observed in logarithmic time scale and its modeling as a process with varying activation energy

Influence of environmental conditions on caking mechanisms in individual amorphous food particle contacts

Contact Info

Product

Resources

About