Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling
A forced cyclic temperature change operation (FCTCO) between 30 and -30 °C clearly demonstrated a forced oscillation of self-organization (FOS) of hydration water in six foods (squid, sardine, scallop, salmon, beef, and pork) through the use of a specified parameter, ??C (the correlation time of a w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AIDIC Servizi S.r.l.
2013-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/6693 |
| _version_ | 1818410688949780480 |
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| author | Y. Konishi M. Kobayashi |
| author_facet | Y. Konishi M. Kobayashi |
| author_sort | Y. Konishi |
| collection | DOAJ |
| description | A forced cyclic temperature change operation (FCTCO) between 30 and -30 °C clearly demonstrated a forced oscillation of self-organization (FOS) of hydration water in six foods (squid, sardine, scallop, salmon, beef, and pork) through the use of a specified parameter, ??C (the correlation time of a water molecule proton, s). The FOS, described as a function of 1/??C (molecular mobility, s-1), was distinguished based on the variety of water species and the kind of food. The oscillating modes obtained demonstrated the existence of two different water species regions, -A1 and -A2, which were divided at ??C = 10-8 s (= C??C). The amplitude (a) of the FOS for water species-A1 was larger than that for water species-A2. Water species-A1 was characterized as a weakly restricted species with a higher 1/??C and larger a, whereas water species- A2 was recognized as a strongly restricted species with a lower ??C and smaller a. The probability of self-organization showed a linear dependency as a function of the amount of self-organized water (ASOW). |
| first_indexed | 2024-12-14T10:19:30Z |
| format | Article |
| id | doaj.art-bdd4dbed4d30462c8b4af82bc49d4ce3 |
| institution | Directory Open Access Journal |
| issn | 2283-9216 |
| language | English |
| last_indexed | 2024-12-14T10:19:30Z |
| publishDate | 2013-06-01 |
| publisher | AIDIC Servizi S.r.l. |
| record_format | Article |
| series | Chemical Engineering Transactions |
| spelling | doaj.art-bdd4dbed4d30462c8b4af82bc49d4ce32022-12-21T23:06:39ZengAIDIC Servizi S.r.l.Chemical Engineering Transactions2283-92162013-06-013210.3303/CET1332299Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature CyclingY. KonishiM. KobayashiA forced cyclic temperature change operation (FCTCO) between 30 and -30 °C clearly demonstrated a forced oscillation of self-organization (FOS) of hydration water in six foods (squid, sardine, scallop, salmon, beef, and pork) through the use of a specified parameter, ??C (the correlation time of a water molecule proton, s). The FOS, described as a function of 1/??C (molecular mobility, s-1), was distinguished based on the variety of water species and the kind of food. The oscillating modes obtained demonstrated the existence of two different water species regions, -A1 and -A2, which were divided at ??C = 10-8 s (= C??C). The amplitude (a) of the FOS for water species-A1 was larger than that for water species-A2. Water species-A1 was characterized as a weakly restricted species with a higher 1/??C and larger a, whereas water species- A2 was recognized as a strongly restricted species with a lower ??C and smaller a. The probability of self-organization showed a linear dependency as a function of the amount of self-organized water (ASOW).https://www.cetjournal.it/index.php/cet/article/view/6693 |
| spellingShingle | Y. Konishi M. Kobayashi Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling Chemical Engineering Transactions |
| title | Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling |
| title_full | Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling |
| title_fullStr | Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling |
| title_full_unstemmed | Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling |
| title_short | Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling |
| title_sort | oscillating self organization of hydration water in foods derived by a forced temperature cycling |
| url | https://www.cetjournal.it/index.php/cet/article/view/6693 |
| work_keys_str_mv | AT ykonishi oscillatingselforganizationofhydrationwaterinfoodsderivedbyaforcedtemperaturecycling AT mkobayashi oscillatingselforganizationofhydrationwaterinfoodsderivedbyaforcedtemperaturecycling |