Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory

Ekaraj Paudel*, R.M. Boom, R.G.M. van der Sman

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

The change in water-holding capacity of mushroom with the temperature was interpreted using the Flory-Rehner theory for swelling of polymeric networks, extended with the Debye-Hückel theory for electrolytic interactions. The validity of these theories has been verified with independent sorption measurements. The change in water-holding capacity with temperature could be quantified as changes in three model parameters: the Flory-Huggins interaction parameter between the biopolymers and the aqueous solvent phase, the cross-link density of the network, and the biopolymer volume fraction at the relaxed state. The elastic pressure is analyzed using the Flory-Rehner theory, which is traditionally used to describe the swelling of polymers. From the explicit knowledge of the elastic pressure, we can determine how model parameters, such as the cross-link density, depend on temperature. We argue that the dependencies of model parameters can be understood as a consequence of protein denaturation. Having knowledge on how all contributions to the swelling pressure depend on temperature, and composition, we can compute the water-holding capacity of mushroom for a wide range of temperatures and mechanical loads.

Original languageEnglish
Pages (from-to)960-970
JournalFood Bioprocess Technology
Volume8
Issue number5
DOIs
Publication statusPublished - 2015

Keywords

  • Gel compression
  • Mushroom processing
  • Thermodynamics
  • Water-holding capacity

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