Water–Solid Interactions in Food Ingredients and Systems

Mauer, Lisa J.

doi:10.1002/9781118765982.ch6

Cited by 3 publications

(4 citation statements)

References 120 publications

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“…The dissolution of sugars could lead to changes in the material structure passing from a purely solid to a partial solid‐concentrated solution system. Also, sucrose become more hygroscopic as temperature increases (Mauer, 2020). Similar results were obtained by Medeiros et al (2006) for the moisture adsorption isotherms of chocolate powder at 15, 25, and 35°C, where crossover points and the inversion of the temperature effect were observed.…”

Section: Resultsmentioning

confidence: 99%

“…For example, acceleration of sugars deliquescence. A crossover point could be considered a critical zone, because the exposure of foods to high values of

a_{w}

may result in the formation of a saturated liquid phase where chemical reactions can be accelerated and catalyzed (Mauer, 2020). Frequently, this generates unacceptable changes in the quality of coated food products due to changes in their safety, aspect, and organoleptic characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…The dissolution of sugars could lead to changes in the material structure passing from a purely solid to a partial solid-concentrated solution system. Also, sucrose become more hygroscopic as temperature increases (Mauer, 2020).…”

Section: Antithetical Temperature Effect and Crossover Points In Adso...mentioning

confidence: 99%

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Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents () were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically‐based generalized D'Arcy and Watt model. An antithetical temperature effect on was observed between 25 and 40°C. Two crossover points were found and affected by and . Novel and industrially‐useful information on reduced‐sugar confectionery coatings was obtained.Practical ApplicationThe sorption of water vapor by foods has received much attention because it is important for evaluating quality changes during storage and for modeling industrial processes. The development of new reduced‐sugar and free‐sugar products is increasing, due to consumers awareness of their well‐being and health. This work presents original research on the mathematical description of the sorption process of reduced‐sugar confectionery coatings elaborated with stevia (a high‐intensity natural sweetener). Four levels of sucrose replacement by stevia and a wide range of storage temperatures (5–40°C) and water activities (0.206–0.963) were analyzed. The information obtained in this work could be useful for researchers and technicians to estimate and control the moisture adsorption performance of sweetened coatings elaborated with traditional (sucrose) and alternative (natural sweeteners) ingredients in practical situations, such as storage and processing.

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Section: Resultsmentioning

confidence: 99%

“…For example, acceleration of sugars deliquescence. A crossover point could be considered a critical zone, because the exposure of foods to high values of

a_{w}

Section: Resultsmentioning

confidence: 99%

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Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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“…Water can interact with solids in a number of ways, including physisorption (surface binding), absorption, chemical addition, fluid inclusion, and hydrate formation [ 13 , 14 ]. The ability of a substance to non-covalently absorb moisture from its surroundings is referred to as hygroscopicity.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Solid-State Landscape of Carbamazepine during Dehydration: A Low Frequency Raman Spectroscopy Perspective

et al. 2023

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The solid-state landscape of carbamazepine during its dehydration was explored using Raman spectroscopy in the low- (−300 to −15, 15 to 300) and mid- (300 to 1800 cm−1) frequency spectral regions. Carbamazepine dihydrate and forms I, III, and IV were also characterized using density functional theory with periodic boundary conditions and showed good agreement with experimental Raman spectra with mean average deviations less than 10 cm−1. The dehydration of carbamazepine dihydrate was examined under different temperatures (40, 45, 50, 55, and 60 °C). Principal component analysis and multivariate curve resolution were used to explore the transformation pathways of different solid-state forms during the dehydration of carbamazepine dihydrate. The low-frequency Raman domain was able to detect the rapid growth and subsequent decline of carbamazepine form IV, which was not as effectively observed by mid-frequency Raman spectroscopy. These results showcased the potential benefits of low-frequency Raman spectroscopy for pharmaceutical process monitoring and control.

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Solid and Liquid States of Lactose

Potes

Roos

2022

Advanced Dairy Chemistry

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Water–Solid Interactions in Food Ingredients and Systems

Cited by 3 publications

References 120 publications

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Exploring the Solid-State Landscape of Carbamazepine during Dehydration: A Low Frequency Raman Spectroscopy Perspective

Solid and Liquid States of Lactose

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