Water transport in starchy foods: Experimental and mathematical aspects |
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| Affiliation: | 1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland;3. Department of Chemistry, Analytical and Biological Chemistry Research Facility (ABCRF), University College Cork, Cork, Ireland;1. Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark;2. School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom;3. Mads Clausen Institut, NanoSYD, University of Southern Denmark, Alsion 2, 6400 Sønderborg, Denmark;4. Arla Foods a.m.b.a, Agro Food Park 19, 8200 Aarhus, Denmark;5. Department of Biochemistry and Molecular Biology, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark;1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;2. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;3. School of Engineering, University College Cork, Cork, Ireland;1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, 61801, USA;2. Department of Food Engineering, Middle East Technical University, Ankara, 06800, Turkey |
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| Abstract: | BackgroundThe availability and movement of water inside the food materials play essential roles for food stability by affecting their physical and chemical properties, and microbiological activity. Understanding the moisture sorption behavior is a necessary step to control food properties. Food processing unit operations like drying and cooking influence the behavior of starch since such systems trigger swelling or shrinkage as a result of moisture sorption or desorption mechanisms. Also, these processes alter many aspects of starch-containing foods such as acceptability, nutritional value, quality, and shelf-life.Scope and approachTherefore, understanding the water transport in starchy foods and the changes occurring in functional properties of starch has a great importance to describe and model their sorption and drying behavior. First, the primary mechanisms occurring during water transport such as moisture sorption, swelling, gelatinization, and glass transition are discussed using experimental results presented in the literature. Additionally, the hybrid mixture theory (HMT) and its potential for predicting transport mechanisms in starchy foods is discussed.Key findings and conclusionsIn addition to experimental considerations, the mathematical modeling provides complementary information to predict the heat and fluid transfer. The hybrid mixture theory based multiscale models are able to describe the physico-chemical changes and general transport mechanisms occurring within a porous food matrix. This theory can also be used to predict the quality changes in food products during processing. |
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| Keywords: | Moisture sorption Swelling Gelatinization Glass transition Modeling Non-Fickian |
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