A novel method for determining the dissolution kinetics of hydrocolloid powders

Effect of fat content on the dissolution enthalpy and kinetics of a model food powder

“…These steps were widely studied both experimentally and by means of mathematical modeling in the literature (Buckton, 1990;Hogekamp & Schubert, 2003;Schubert, 1987;Schubert, 1993). The mathematical models developed in the food engineering field account only for the mass transfer aspect of the dissolution process (Hodges, Lowe, & Paterson, 1993;Koiranen, Kilpio, Nurmi, & Norden, 1999;Kravtchenko, Renoir, Parker, & Brigand, 1999;Larsen, Gaserod, & Smidsrod, 2003 & Paterson, 1998;Shan, Igarashi, & Ooshima, 2002). However, in other scientific domains more complex modeling includes also heat transfer which is obviously present during the dissolution of food powders.…”

Solution calorimetry: A novel perspective into the dissolution process of food powders

“…Their system permitted the investigation of the combined wetting/dispersing behavior of powdered products under stirrer action; however, no differentiation of these two crucial steps was possible. Kravtchenko, Renoir, Parker, and Brigand (1999) developed a simple method using a modified rotational viscometer for determining the dissolution kinetics of soluble polymer powders. MillqvistFureby, Elofsson, and Bergenstahl (2001) utilized two different methods (spectrophotometry and turbidity) involving elements of wetting and dispersion to assess the dissolution rate of spray-dried milk-protein emulsions.…”

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

“…Dissolution kinetics can be studied by a rheological approach as for hydrocolloids or gums (Klein Larsen, Gaserod, & Smidsrod, 2003;Kravtchenko, Renoir, Parker, & Brigand, 1999;Wang, Ellis, & Ross-Murphy, 2002). Except for Ennis, O'Sullivan, and Mulvihill (1998), the use of a rheological approach to study dissolution of dairy-based products has not been reported.…”