Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm
This study was performed in order to investigate water clustering and its contribution to water diffusion in wheat flour. Based on the water adsorption and desorption isotherms of wheat flour at 20, 30 and 40 ℃, the water clustering properties were explored using the Park isotherm model, the Zimm-Lu...
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China Food Publishing Company
2024-12-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-002.pdf |
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| author | ZHAO Xuewei, WEI Xiaoxiao, GUO Yu, WANG Hongwei, ZHANG Hua, |
| author_facet | ZHAO Xuewei, WEI Xiaoxiao, GUO Yu, WANG Hongwei, ZHANG Hua, |
| author_sort | ZHAO Xuewei, WEI Xiaoxiao, GUO Yu, WANG Hongwei, ZHANG Hua, |
| collection | DOAJ |
| description | This study was performed in order to investigate water clustering and its contribution to water diffusion in wheat flour. Based on the water adsorption and desorption isotherms of wheat flour at 20, 30 and 40 ℃, the water clustering properties were explored using the Park isotherm model, the Zimm-Lundberg method and the Brown method. Consistently, the results of the three methods suggested that water clustering occurred at high water activity (aw) levels, while the critical aw for clustering obtained from the three methods were only slightly different, ranging from 0.70 to 0.75, from 0.73 to 0.79 and from 0.56 to 0.68, respectively, which varied with temperature and the water sorption process. The predicted mean cluster size at aw of 0.95 was approximately 3.5, 4.5 and 6.5 from the three approaches, respectively. The number of water clusters kept almost unchanged at aw not lower than 0.90. Water diffusivity sharply decreased when aw was over 0.62–0.70. Furthermore, based on thermodynamic factor and self-diffusivity, it was found that water molecules were more likely to interact with themselves, leading to water clustering, which could be the major contributor to the sharp decrease of water diffusivity. When aw was equal to or more than 0.90, the strong self-diffusion capacity brought about by high water content could counteract the negative effect of water clustering, resulting in an almost constant water diffusivity. |
| format | Article |
| id | doaj-art-760eed83b5114c928d55fa0e2c88ba15 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-760eed83b5114c928d55fa0e2c88ba152025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452491610.7506/spkx1002-6630-20240216-076Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption IsothermZHAO Xuewei, WEI Xiaoxiao, GUO Yu, WANG Hongwei, ZHANG Hua,0(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Food Laboratory of Zhongyuan, Zhengzhou 450001, China; 3. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education (Cultivation), Zhengzhou 450001, China; 4. National &Local Jointed Research Center of Cereal-Based Food (Henan), Zhengzhou 450001, China)This study was performed in order to investigate water clustering and its contribution to water diffusion in wheat flour. Based on the water adsorption and desorption isotherms of wheat flour at 20, 30 and 40 ℃, the water clustering properties were explored using the Park isotherm model, the Zimm-Lundberg method and the Brown method. Consistently, the results of the three methods suggested that water clustering occurred at high water activity (aw) levels, while the critical aw for clustering obtained from the three methods were only slightly different, ranging from 0.70 to 0.75, from 0.73 to 0.79 and from 0.56 to 0.68, respectively, which varied with temperature and the water sorption process. The predicted mean cluster size at aw of 0.95 was approximately 3.5, 4.5 and 6.5 from the three approaches, respectively. The number of water clusters kept almost unchanged at aw not lower than 0.90. Water diffusivity sharply decreased when aw was over 0.62–0.70. Furthermore, based on thermodynamic factor and self-diffusivity, it was found that water molecules were more likely to interact with themselves, leading to water clustering, which could be the major contributor to the sharp decrease of water diffusivity. When aw was equal to or more than 0.90, the strong self-diffusion capacity brought about by high water content could counteract the negative effect of water clustering, resulting in an almost constant water diffusivity.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-002.pdfwater clustering; water diffusion; thermodynamic factor; interaction; isothermal sorption; wheat four |
| spellingShingle | ZHAO Xuewei, WEI Xiaoxiao, GUO Yu, WANG Hongwei, ZHANG Hua, Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm Shipin Kexue water clustering; water diffusion; thermodynamic factor; interaction; isothermal sorption; wheat four |
| title | Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm |
| title_full | Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm |
| title_fullStr | Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm |
| title_full_unstemmed | Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm |
| title_short | Water Clustering in Wheat Flour and Its Role in Water Diffusion: Observation Based on Sorption Isotherm |
| title_sort | water clustering in wheat flour and its role in water diffusion observation based on sorption isotherm |
| topic | water clustering; water diffusion; thermodynamic factor; interaction; isothermal sorption; wheat four |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-002.pdf |
| work_keys_str_mv | AT zhaoxueweiweixiaoxiaoguoyuwanghongweizhanghua waterclusteringinwheatflouranditsroleinwaterdiffusionobservationbasedonsorptionisotherm |