Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption

Zhao, Xuewei; Li, Wangming; Zhang, Hua; Li, Xingke; Fan, Wen

doi:10.1007/s13197-019-03925-0

Cited by 6 publications

(11 citation statements)

References 35 publications

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“…The mean particle size was determined from image processing of the SEM pictures using the NIH ImageJ 1.34 (National Institute of Health). The mean value of volume equivalent radius is found to be 2.8 μm (Zhao et al, 2019).…”

Section: Methodsmentioning

confidence: 91%

Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles

Zhao

Zhang

et al. 2020

J Food Process Engineering

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When the Langmuir‐diffusion model was applied to a continuous multistep dynamic vapor adsorption, an initial desorption of bound water was predicted for the relative humidity (RH) steps except the first. The desorption is physically meaningless. The model was modified with assuming probability ratio (β/γ) continuity between the boundary and field equations. The β/γ was calculated from the Park isotherm model. According to our modifying methodology, two parameter selection strategies exist while conducting parameter optimization: β as parameter while γ calculated using the β/γ ratio; γ as parameter while β calculated. These two strategies can result to almost identical total, free and bound water concentration evolution, nearly equal diffusivity, and qualitatively similar variation trends of both γ and β with free water concentration. Application of the modified model to the adsorption of glutinous rice flour revealed that the well‐documented bell‐like diffusivity vs RH curve did not hold for the free water. Practical Applications The Fickian law assumes that all water molecules diffuse equally. As we all know, at least two water populations with different mobilities coexist in most food materials. The Langmuir‐diffusion model assumes that the water molecules exist in free and bound states and that the free molecules may bond at certain sorption sites while diffusing. The modified version of the Langmuir‐diffusion model proposed here can be used to describe a continuous multistep vapor adsorption and deepen our understanding of moisture transfer mechanisms. This information can be applied in optimizing both the quality of food product and the economics of many food processes involving water transfer.

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Section: Methodsmentioning

confidence: 91%

Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles

Zhao

Zhang

et al. 2020

J Food Process Engineering

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“…Finished fractions of the last slow stages in each RH step of adsorption and desorption the middle stage. In our previous report(Zhao et al, 2019) a similar three-stage adsorption mechanism was proposed after a reactiondiffusion analysis.3.2 | Effects of RH stepFor a type II isotherm curve, which is typical for most food biopolymers including glutinous rice flour, the RH change of equal step magnitude will lead to a smaller water content variation for the middle RH range than that for the high and low RH levels. As we all know, water content difference is the final interfacial force for water transfer during adsorption.…”

mentioning

confidence: 80%

“…The glutinous rice flour, manufactured using a wet-milling technology, was donated by Zhengzhou Synear Food Company Ltd. Its mean particle radius is 2.8 μm (Zhao et al, 2019). Aside this fine glutinous rice flour (GRF), two kinds of coarse glutinous rice flour were also applied in present work.…”

Section: Methodsmentioning

confidence: 99%

“…The parallel exponential model (Tang, De Rooij, Van Duynhoven, & Van Breugel, 2008) and the triple exponential kinetic model (Glass et al, 2017) are the linearly superimposed results of two and three single exponential functions, respectively. 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%

“…Recent researches suggested that short hold time in dynamic vapor sorption measurements severely mischaracterizes the equilibrium moisture content (Glass, Boardman, & Zelinka1, 2017) and the full kinetics (Thybring, Boardman, Glass, & Zelinka, 2019) of wood. On the other hand, for the kinetic data from long time measurement, a complex mathematic model such as the reaction-diffusion model coupled with non-instant boundary conditions (Zhao, Li, Zhang, Li, & Fan, 2019) is not preferred for its difficulty to be solved reversely for parameter optimization even for an one-dimensional system.…”

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confidence: 99%

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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

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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

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Effects of viscoelasticity on moisture sorption of maltodextrins

Sman

2023

Food Hydrocolloids

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Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption

Cited by 6 publications

References 35 publications

Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles

Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles

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

Effects of viscoelasticity on moisture sorption of maltodextrins

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