Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory
The water adsorption process by dough films at 20 and 40 ℃ was measured using a dynamic vapor sorption system under nine relative humidity (RH) levels. Water diffusivity was expressed as a function of water content and temperature according to the Vrentas & Duda free volume theory. The param...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-018.pdf |
| _version_ | 1797685172379844608 |
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| author | ZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua |
| author_facet | ZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua |
| author_sort | ZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua |
| collection | DOAJ |
| description | The water adsorption process by dough films at 20 and 40 ℃ was measured using a dynamic vapor sorption system under nine relative humidity (RH) levels. Water diffusivity was expressed as a function of water content and temperature according to the Vrentas & Duda free volume theory. The parameters of the free volume model were obtained by inversion of water content as a function of time. The results showed that the water diffusion coefficient determined based on the free volume theory could well simulate the water adsorption process by dough films at most water contents tested, but the predicted values were significantly lower than the actual ones at low water contents. Therefore, the Vrentas & Duda was improved by adding a free volume term as a function of water content. As the water content increased, the water diffusion coefficient slightly decreased initially, then increased, and finally increased rapidly. Finally, the mechanism of water diffusion at low water contents was discussed from the perspectives of β-transition and free volume changes. |
| first_indexed | 2024-03-12T00:40:18Z |
| format | Article |
| id | doaj.art-6c468fb971134d14abfacf7290ddbbe5 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T00:40:18Z |
| publishDate | 2023-08-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-6c468fb971134d14abfacf7290ddbbe52023-09-15T07:43:35ZengChina Food Publishing CompanyShipin Kexue1002-66302023-08-01441614315110.7506/spkx1002-6630-20220815-161Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume TheoryZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua0(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3. Sanquan Foods Co. Ltd., Zhengzhou 450044, China; 4. College of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, China)The water adsorption process by dough films at 20 and 40 ℃ was measured using a dynamic vapor sorption system under nine relative humidity (RH) levels. Water diffusivity was expressed as a function of water content and temperature according to the Vrentas & Duda free volume theory. The parameters of the free volume model were obtained by inversion of water content as a function of time. The results showed that the water diffusion coefficient determined based on the free volume theory could well simulate the water adsorption process by dough films at most water contents tested, but the predicted values were significantly lower than the actual ones at low water contents. Therefore, the Vrentas & Duda was improved by adding a free volume term as a function of water content. As the water content increased, the water diffusion coefficient slightly decreased initially, then increased, and finally increased rapidly. Finally, the mechanism of water diffusion at low water contents was discussed from the perspectives of β-transition and free volume changes.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-018.pdfdiffusion; free volume theory; adsorption; glass transition; β-transition; dough |
| spellingShingle | ZHAO Xuewei, YANG Yi, FENG Zhiqiang, ZHAO Qiong, LIU Xingli, LI Wangming, ZHANG Hua Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory Shipin Kexue diffusion; free volume theory; adsorption; glass transition; β-transition; dough |
| title | Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory |
| title_full | Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory |
| title_fullStr | Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory |
| title_full_unstemmed | Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory |
| title_short | Analyzing Water Diffusion Properties in Dough Film Based on the Free Volume Theory |
| title_sort | analyzing water diffusion properties in dough film based on the free volume theory |
| topic | diffusion; free volume theory; adsorption; glass transition; β-transition; dough |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-018.pdf |
| work_keys_str_mv | AT zhaoxueweiyangyifengzhiqiangzhaoqiongliuxingliliwangmingzhanghua analyzingwaterdiffusionpropertiesindoughfilmbasedonthefreevolumetheory |