Oscillatory water sorption dynamics of bread crust

M.B.J. Meinders, T. van Vliet

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

Step-wise and oscillatory gravimetric sorption experiments were used to study the equilibrium and dynamic water sorption behavior of bread crust. Water uptake kinetics is strongly related to crispness retention of composite products consisting of a dry crispy part and a more humid and soft part. We show that oscillatory sorption experiments of bread crusts could be very well described by a Fickian diffusion model. Many essential features, such as the shape of the oscillatory sorption curves, and the dependency of water sorption rates on time, time-interval between successive step-wise changes in relative humidity, and particle size are understood now to a great detail
Original languageEnglish
Pages (from-to)2814-2821
JournalFood Research International
Volume44
Issue number9
DOIs
Publication statusPublished - 2011

Keywords

  • foods
  • overcooking
  • parameters
  • isotherms
  • spaghetti
  • kinetics
  • systems

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