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Moisture diffusivity in food materials.
R G M van der Sman1, M B J Meinders
1Agrotechnology and Food Sciences Group, Wageningen University & Research, The Netherlands. ruud.vandersman@wur.nl
Food Chemistry
|February 16, 2013
Summary
This study predicts moisture diffusion in food materials like glucose homopolymers and water using established theories. The findings show these models accurately describe diffusion across various concentrations and temperatures for hydrophilic biopolymers.
Area of Science:
- Food Science
- Materials Science
- Physical Chemistry
Background:
- Accurate prediction of moisture diffusion is crucial for food processing and storage.
- Understanding diffusion mechanisms in biopolymer-water systems is complex due to their interactions.
Purpose of the Study:
- To investigate the predictability of moisture diffusion in food materials, specifically glucose homopolymer-water mixtures.
- To validate theoretical models for predicting diffusion coefficients across a wide range of conditions.
Main Methods:
- Utilized the Darken relation to link mutual and self diffusivities.
- Applied the generalized Stokes-Einstein relation for solute self-diffusivity.
- Employed free volume theory to determine water self-diffusivity.
Main Results:
- Theories accurately predicted moisture diffusivity for glucose homopolymers across all volume fractions and temperatures.
- The models were also applicable to other hydrophilic food biopolymers.
- Experimental data demonstrated a universal behavior in the concentrated regime, attributed to hydrogen-bonded networks.
Conclusions:
- Established theories provide a robust framework for predicting moisture diffusion in food biopolymer systems.
- The free volume theory and hydrogen-bonded network behavior are key to understanding water mobility.
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