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.

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Record number 442626
Title Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory
Author(s) Jin, X.; Sman, R.G.M. van der; Maanen, J.F.C. van; Deventer, H.C. van; Straten, G. van; Boom, R.M.; Boxtel, A.J.B. van
Source Food Biophysics 9 (2014)1. - ISSN 1557-1858 - p. 1 - 9.
DOI https://doi.org/10.1007/s11483-013-9311-6
Department(s) Biomass Refinery and Process Dynamics
Food Process Engineering
FBR Food Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) water activity - glassy-polymers - drying methods - carrot slices - tissue-damage - quality - vegetables - mixtures - heat - pretreatment
Abstract In this work, the Flory Huggins Free Volume theory is used to interpret the sorption isotherms of broccoli from its composition and using physical properties of the components. This theory considers the mixing properties of water, biopolymers and solutes and has the potential to describe the sorption isotherms for varying product moisture content, composition and temperature. The required physical properties of the pure components in food became available in recent years and allow now the prediction of the sorption isotherms with this theory. Sorption isotherm experiments have been performed for broccoli florets and stalks, at two temperatures. Experimental data shows that the Flory Huggins Free Volume (FHFV) theory represents the sorption isotherm of fresh and blanched broccoli samples accurately. The results also show that blanching affects the sorption isotherm due to the change of composition via leaching solutes and the change of interaction parameter due to protein denaturation
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