Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 419518
Title Oscillatory water sorption dynamics of bread crust
Author(s) Meinders, M.B.J.; Vliet, T. van
Source Food Research International 44 (2011)9. - ISSN 0963-9969 - p. 2814 - 2821.
Department(s) FBR Food Technology
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) foods - overcooking - parameters - isotherms - spaghetti - kinetics - systems
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
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