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A novel method for measuring dissolution kinetics of pulverized konjac flour
Yinglong Wu1, Guoqing He, Xiaohuan Chen
1Department of Food Science and Nutrition, Zhejiang University, 268 Kaixuan Road, Hangzhou, Zhejiang, China 310029.
Abstract:
The aim of the current study was to explore a novel method for measuring hydration and dissolution kinetics of the pulverized konjac flour (PK flour) from Amorphophallus albus using RVA-3D+ Rapid Visco Analyzer (RVA; Newport Scientific Pty Ltd., Australia). The results showed that RVA was a reliable fast technique for determining the hydration curve of PK flour. The test conditions determining the hydration curves were optimized at the concentration of PK flour with 1.0%, test temperature at 30+/-1oC, stirring speed at 160 RPM (Revolution Per Minute), and test time of 16 min. An empirical exponential model has also been established to describe the dis-solution kinetics of PK flour at the concentration of 1.0%: eta= 161.9343.EXP (-2.1522/tau) (R2=0.9762) Where tau is the test time (min); eta is the viscosity of the hydration process (RVU) of PK flour. The results also showed that a significant difference among the hydration curves of 1.0% PK flour when dispersed in distilled water and in different concentrations of sucrose aqueous solution.
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