Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption
Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the wa...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhao, Xuewei [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 56(2019), 10 vom: 10. Juli, Seite 4605-4615 |
|---|---|
| Übergeordnetes Werk: |
volume:56 ; year:2019 ; number:10 ; day:10 ; month:07 ; pages:4605-4615 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-019-03925-0 |
|---|
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OLC2028438258 |
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| 520 | |a Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. | ||
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| 650 | 4 | |a Dynamic vapor sorption | |
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| 650 | 4 | |a Glutinous rice flour | |
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| 700 | 1 | |a Fan, Wen |4 aut | |
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10.1007/s13197-019-03925-0 doi (DE-627)OLC2028438258 (DE-He213)s13197-019-03925-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. Reaction–diffusion Dynamic vapor sorption Mass transport Adsorption Kinetics Glutinous rice flour Li, Wangming aut Zhang, Hua aut Li, Xingke aut Fan, Wen aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 10 vom: 10. Juli, Seite 4605-4615 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:10 day:10 month:07 pages:4605-4615 https://doi.org/10.1007/s13197-019-03925-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 10 10 07 4605-4615 |
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10.1007/s13197-019-03925-0 doi (DE-627)OLC2028438258 (DE-He213)s13197-019-03925-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. Reaction–diffusion Dynamic vapor sorption Mass transport Adsorption Kinetics Glutinous rice flour Li, Wangming aut Zhang, Hua aut Li, Xingke aut Fan, Wen aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 10 vom: 10. Juli, Seite 4605-4615 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:10 day:10 month:07 pages:4605-4615 https://doi.org/10.1007/s13197-019-03925-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 10 10 07 4605-4615 |
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10.1007/s13197-019-03925-0 doi (DE-627)OLC2028438258 (DE-He213)s13197-019-03925-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. Reaction–diffusion Dynamic vapor sorption Mass transport Adsorption Kinetics Glutinous rice flour Li, Wangming aut Zhang, Hua aut Li, Xingke aut Fan, Wen aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 10 vom: 10. Juli, Seite 4605-4615 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:10 day:10 month:07 pages:4605-4615 https://doi.org/10.1007/s13197-019-03925-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 10 10 07 4605-4615 |
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10.1007/s13197-019-03925-0 doi (DE-627)OLC2028438258 (DE-He213)s13197-019-03925-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. Reaction–diffusion Dynamic vapor sorption Mass transport Adsorption Kinetics Glutinous rice flour Li, Wangming aut Zhang, Hua aut Li, Xingke aut Fan, Wen aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 10 vom: 10. Juli, Seite 4605-4615 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:10 day:10 month:07 pages:4605-4615 https://doi.org/10.1007/s13197-019-03925-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 10 10 07 4605-4615 |
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Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption |
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| title_full |
Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption |
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Zhao, Xuewei |
| journal |
Journal of food science and technology |
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Journal of food science and technology |
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eng |
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600 - Technology |
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2019 |
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4605 |
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Zhao, Xuewei Li, Wangming Zhang, Hua Li, Xingke Fan, Wen |
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56 |
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660 VZ 58.00 bkl |
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Zhao, Xuewei |
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10.1007/s13197-019-03925-0 |
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660 |
| title_sort |
reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption |
| title_auth |
Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption |
| abstract |
Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. © Association of Food Scientists & Technologists (India) 2019 |
| abstractGer |
Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. © Association of Food Scientists & Technologists (India) 2019 |
| abstract_unstemmed |
Abstract Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction–diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction–diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption. © Association of Food Scientists & Technologists (India) 2019 |
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| title_short |
Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption |
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https://doi.org/10.1007/s13197-019-03925-0 |
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Li, Wangming Zhang, Hua Li, Xingke Fan, Wen |
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