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 496196
Title Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory
Author(s) Paudel, Ekaraj; Boom, R.M.; Sman, R.G.M. van der
Source Food Bioprocess Technology 8 (2015)5. - ISSN 1935-5130 - p. 960 - 970.
DOI https://doi.org/10.1007/s11947-014-1459-7
Department(s) Food Process Engineering
VLAG
FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Gel compression - Mushroom processing - Thermodynamics - Water-holding capacity
Abstract

The change in water-holding capacity of mushroom with the temperature was interpreted using the Flory-Rehner theory for swelling of polymeric networks, extended with the Debye-Hückel theory for electrolytic interactions. The validity of these theories has been verified with independent sorption measurements. The change in water-holding capacity with temperature could be quantified as changes in three model parameters: the Flory-Huggins interaction parameter between the biopolymers and the aqueous solvent phase, the cross-link density of the network, and the biopolymer volume fraction at the relaxed state. The elastic pressure is analyzed using the Flory-Rehner theory, which is traditionally used to describe the swelling of polymers. From the explicit knowledge of the elastic pressure, we can determine how model parameters, such as the cross-link density, depend on temperature. We argue that the dependencies of model parameters can be understood as a consequence of protein denaturation. Having knowledge on how all contributions to the swelling pressure depend on temperature, and composition, we can compute the water-holding capacity of mushroom for a wide range of temperatures and mechanical loads.

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