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Related Experiment Video

Updated: Jul 3, 2026

RGB and Spectral Root Imaging for Plant Phenotyping and Physiological Research: Experimental Setup and Imaging Protocols

RGB and Spectral Root Imaging for Plant Phenotyping and Physiological Research: Experimental Setup and Imaging Protocols

Published on: August 8, 2017

Water uptake mechanism in crispy bread crust.

Neleke H van Nieuwenhuijzen¹, Marcel B J Meinders, R Hans Tromp

¹TI Food and Nutrition (formerly WCFS), Nieuwe Kanaal 9a, 6709 PA Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry

|July 10, 2008

Summary

This study introduces a method to measure water sorption kinetics in bread crust, crucial for maintaining crispness in dry foods. Water uptake rates vary with relative humidity and experimental timescale, revealing complex relaxation processes.

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Manufacturing Simple and Inexpensive Soil Surface Temperature and Gravimetric Water Content Sensors

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Published on: December 21, 2019

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RGB and Spectral Root Imaging for Plant Phenotyping and Physiological Research: Experimental Setup and Imaging Protocols

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Manufacturing Simple and Inexpensive Soil Surface Temperature and Gravimetric Water Content Sensors

Manufacturing Simple and Inexpensive Soil Surface Temperature and Gravimetric Water Content Sensors

Published on: December 21, 2019

Area of Science:

Food Science and Technology
Materials Science
Physical Chemistry

Background:

Crispness is a key quality attribute in dry solid foods like crispy rolls.
Maintaining crispness depends on the kinetics of water uptake by the food crust.
Understanding water sorption is vital for predicting and controlling food product quality.

Purpose of the Study:

To propose and evaluate a method for assessing water sorption kinetics in bread crust.
To investigate the influence of different experimental timescales on water uptake dynamics.
To elucidate the mechanisms governing water uptake and desorption in bread crust.

Main Methods:

Employed two distinct water sorption experiments: an oscillatory sorption test and a stepwise relative humidity (RH) increase test.
Analyzed adsorption and desorption dynamics using time-dependent kinetic models.
Determined water uptake rate parameters (k) and time-dependence parameters (C).

Main Results:

Oscillatory sorption test dynamics were described by a single exponential function.
A peak in water uptake rate (k) was observed at 50-70% RH.
Rate parameters from stepwise RH experiments were approximately 10 times lower than those from oscillatory tests, with parameter C comparable to isotherm experiment rates.

Conclusions:

The study successfully proposed a method for evaluating bread crust water sorption kinetics.
Different experimental timescales significantly impact measured water uptake rates.
Multiple relaxation processes occur simultaneously in bread crust during water uptake.