TD-NMR和X射线断层扫描显示,暴露在高相对湿度空气中的蒸粗麦粉颗粒的不均匀膨胀

IF 5.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100330
Ilija Vego , Richard T. Benders , Alessandro Tengattini , Frank J. Vergeldt , Joshua A. Dijksman , John P.M. van Duynhoven
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引用次数: 0

摘要

吸湿性粒状材料的力学行为受到水的高度影响。单个颗粒特性对水分含量的强烈依赖性影响了其填料的响应,填料可能会聚集并最终导致产品功能的丧失。尽管这个问题在工业中经常发生,但只有很少的研究试图探索潜在的现象,并调查颗粒和包装行为之间的基本联系。这项工作提出了一项实验研究,旨在将吸水率与蒸粗麦粉组件的微观结构变化联系起来,蒸粗麦浆是一种被选为吸湿颗粒材料代表的材料。在实验中,将样品暴露在高相对湿度(RH)下,并用TD-NMR量化水分含量的增加以及分子迁移率的变化。进行类似的测试,在此期间连续采集x射线断层图像。我们分析了样品和数千个颗粒的体积响应。尽管可用于饱和系统的水分子供过于求,但观察到溶胀不均匀性的形成,我们将其归因于局部影响吸附动力学的压力梯度。结合从这两种技术获得的结果,发现吸水率和颗粒溶胀是线性相关的。
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Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography

The mechanical behaviour of hygroscopic granular materials is highly influenced by water. The strong dependence of individual particle properties on moisture content affects the response of their packings, which can agglomerate and eventually lead to loss of product functionality. Despite the frequent occurrence of this problem in industry, only few studies tried to explore the underlying phenomena and investigate the fundamental connection between particle and packing behaviour. This work presents an experimental study that aims to link the water uptake to the microstructural changes in assemblies of couscous, a material selected to be representative of hygroscopic granular materials. In the experiments, the samples are exposed to high relative humidity (RH), and the moisture content increase is quantified with TD-NMR, along with the shift in molecular mobility. An analogous test is performed, during which x-ray tomographies are acquired continuously. We analyse the volumetric response of the sample and of thousands of particles. Despite the oversupply of water molecules available to saturate the system, the formation of a swelling heterogeneity is observed, which we attribute to the pressure gradient affecting locally the adsorption kinetics. Combining the results obtained from the two techniques, water uptake and particle swelling are found to be linearly correlated.

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来源期刊
Food Structure-Netherlands
Food Structure-Netherlands Chemical Engineering-Bioengineering
CiteScore
7.20
自引率
0.00%
发文量
48
期刊介绍: Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
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