TY - JOUR

T1 - Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory

AU - Paudel, Ekaraj

AU - Boom, R.M.

AU - van der Sman, R.G.M.

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - Gel compression

KW - Mushroom processing

KW - Thermodynamics

KW - Water-holding capacity

U2 - 10.1007/s11947-014-1459-7

DO - 10.1007/s11947-014-1459-7

M3 - Article

AN - SCOPUS:84939942020

VL - 8

SP - 960

EP - 970

JO - Food Bioprocess Technology

JF - Food Bioprocess Technology

SN - 1935-5130

IS - 5

ER -