Hydration properties of durum wheat semolina: influence of particle size and temperature

Hebrard, Anne; Oulahna, Driss; Galet, Laurence; Cuq, Bernard; Abécassis, Joël; Fages, Jacques

doi:10.1016/s0032-5910(02)00268-1

Cited by 61 publications

(76 citation statements)

References 9 publications

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“…Isotherms that were sigmoidal at any temperature and were categorized as type II according to Brunauer et al (1940). These results were similar to those reported by other researchers (Hebrard et al, 2003;Erbas et al, 2005;Lagoudaki et al, 1993). The amount of sorbed water was smaller at higher temperature, indicating that the sorption of water onto the flour was exothermic.…”

Section: Resultssupporting

confidence: 89%

Moisture Sorption Isotherm of Durum Wheat Flour

Ogawa

Kobayashi

Adachi

2012

FSTR

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The moisture sorption isotherms of durum semolina were observed in the temperature range of 30 to 80℃ for both the sorption and desorption processes. The isotherms of its constituent starch and gluten were observed at 30℃ and that of spaghetti was observed at 60℃. All the isotherms were well expressed by the Guggenheim-Anderson-de Boer equation. The isotherm for the desorption process lay over that for the sorption one at any temperature, and a slight hysteresis was recognized. Isosteric heats, q, for sorption and desorption processes were estimated according to the Clausius-Clapeyron equation as a function of the moisture content of durum semolina. The q values were larger at lower moisture contents, indicating that water molecules more strongly interact with the wheat flour at lower moisture contents. The q values for the desorption process were greater than those for sorption. The isotherms of starch lay over those of gluten at any water activity, and those of spaghetti were located between those of starch and gluten.Keywords: durum wheat flour, moisture sorption isotherm, GAB equation, isosteric heat, Clausius-Clapeyron equation *To whom correspondence should be addressed. E-mail: adachi@kais.kyoto-u.ac.jp IntroductionDurum semolina is a kibble of durum wheat (Triticum durum), which is a hard spring wheat of amber color, and it is mainly used in making pasta, which is prepared by extruding stiff dough (Feillet and Dexter, 1996). The protein of durum wheat plays a crucial role in the texture of cooked pasta.A moisture sorption isotherm has been used to describe the relationship between moisture content and equilibrium relative humidity, and that knowledge is useful for understanding two phenomena in food technology (Lagoudaki et al., 1993). One is the storage stability of food products. The microbial growth, enzymatic reactions, non-enzymatic browning and lipid oxidation are some of the deteriorative mechanisms that are known to be related to the moisture content (Acker, 1969;Labuza, 1984). Another is the drying or rehydration of food. The equilibrium moisture content allows us to optimize drying times and energy utilization. In this context, the moisture sorption isotherms of many food products, for example, starchy foods (e.g., corn, potato, wheat flour and rice), high protein foods (e.g., chicken, egg, milk and cheese), fruits (e.g., banana, apple, apricots and raisins) and vegetables (e.g., green pepper, lentil, tomato, onion, sugar beet root, carrot and celery) have been experimentally determined as reviewed by Al-Huhtaseb et al. (2002).A number of models have been proposed in the literature for the dependence of the equilibrium moisture content and the relative humidity. In 1981, van den Berg and Bruin classified the models into 77 types. These models can be further categorized into several groups: kinetic models based on the monolayer sorption theory (e.g., Langmuir model), kinetic models based on the multilayer sorption theory (e.g., BET and GAB models) and empirical and semi-empirical models (e.g., P...

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Section: Resultssupporting

confidence: 89%

Moisture Sorption Isotherm of Durum Wheat Flour

Ogawa

Kobayashi

Adachi

2012

FSTR

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“…These adsorption isotherms for the bulgur samples indicate that sorption occurred in the bulgur particles, creating starchy products with multilayer adsorption. In general, wheat and its products have type II isotherms (Hébrard et al, 2003).…”

Section: Adsorption Isothermsmentioning

confidence: 99%

Adsorption behaviour of bulgur

et al. 2016

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“…Such instruments are now widely used at pharmaceutical industries and elsewhere to measure sorption isotherms and to study solid-vapour interaction [1][2][3][4][5]. They can also be used for other related types of studies, for example to measure transport properties of films and materials [6; 7] and to study film formation in latex dispersions [8; 9].…”

Section: Introductionmentioning

confidence: 99%

An improved method to validate the relative humidity generation in sorption balances

Wadsö¹,

Anderberg²,

Åslund³

et al. 2009

European Journal of Pharmaceutics and Biopharmaceutics

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An improved method to validate the relative humidity generation in sorption balancesWadsö, Lars; Anderberg, Anders; Åslund, Ingrid; Söderman, Olle General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. AbstractSorption balances are instruments in which samples are weighed as they are exposed to a programmed relative humidity (RH). Such instruments are used to measure sorption isotherms and to study solid-vapour interaction. There are different methods to validate the performance of the RH generation in such instruments by charging them with saturated salt solutions and ramping/stepping the RH past the deliquescence RH of the salts. In this paper an improved approach to perform validation is presented where the RH is kept stepwise constant at a quasirandomly chosen set of RH-values above and below the deliquescence RH. From the rates of Wadsö and Anderberg "An improved method to validate the relative humidity..." 2/29 change of mass as a function of RH it is possible to calculate the RH at which deliquescence takes place. This alternative method gives similar results as the slow ramp method, but is less sensitive to disturbances and less time consuming.

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Hydration properties of durum wheat semolina: influence of particle size and temperature

Cited by 61 publications

References 9 publications

Moisture Sorption Isotherm of Durum Wheat Flour

Moisture Sorption Isotherm of Durum Wheat Flour

Adsorption behaviour of bulgur

An improved method to validate the relative humidity generation in sorption balances

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