The states of water in glutinous rice flour characterized by interpreting desorption isotherm

Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecule...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhao, Xuewei [verfasserIn] Zhang, Hua Duan, Ruiqian Feng, Zhiqiang

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Glutinous rice four Isotherm Desorption Water state Clustering Interaction

Anmerkung:	© Association of Food Scientists & Technologists (India) 2017

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Mysore, India : Springer, 2010, 54(2017), 6 vom: 17. März, Seite 1491-1501
Übergeordnetes Werk:	volume:54 ; year:2017 ; number:6 ; day:17 ; month:03 ; pages:1491-1501

Links:	Volltext

DOI / URN:	10.1007/s13197-017-2580-1

Katalog-ID:	SPR031079318

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520			\|a Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size.
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912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
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912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
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912			\|a GBV_ILN_110
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912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
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912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
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912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2086
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2107
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2116
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912			\|a GBV_ILN_2119
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allfields	10.1007/s13197-017-2580-1 doi (DE-627)SPR031079318 (SPR)s13197-017-2580-1-e DE-627 ger DE-627 rakwb eng Zhao, Xuewei verfasserin aut The states of water in glutinous rice flour characterized by interpreting desorption isotherm 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213 Zhang, Hua aut Duan, Ruiqian aut Feng, Zhiqiang aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 54(2017), 6 vom: 17. März, Seite 1491-1501 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501 https://dx.doi.org/10.1007/s13197-017-2580-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 54 2017 6 17 03 1491-1501
spelling	10.1007/s13197-017-2580-1 doi (DE-627)SPR031079318 (SPR)s13197-017-2580-1-e DE-627 ger DE-627 rakwb eng Zhao, Xuewei verfasserin aut The states of water in glutinous rice flour characterized by interpreting desorption isotherm 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213 Zhang, Hua aut Duan, Ruiqian aut Feng, Zhiqiang aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 54(2017), 6 vom: 17. März, Seite 1491-1501 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501 https://dx.doi.org/10.1007/s13197-017-2580-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 54 2017 6 17 03 1491-1501
allfields_unstemmed	10.1007/s13197-017-2580-1 doi (DE-627)SPR031079318 (SPR)s13197-017-2580-1-e DE-627 ger DE-627 rakwb eng Zhao, Xuewei verfasserin aut The states of water in glutinous rice flour characterized by interpreting desorption isotherm 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213 Zhang, Hua aut Duan, Ruiqian aut Feng, Zhiqiang aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 54(2017), 6 vom: 17. März, Seite 1491-1501 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501 https://dx.doi.org/10.1007/s13197-017-2580-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 54 2017 6 17 03 1491-1501
allfieldsGer	10.1007/s13197-017-2580-1 doi (DE-627)SPR031079318 (SPR)s13197-017-2580-1-e DE-627 ger DE-627 rakwb eng Zhao, Xuewei verfasserin aut The states of water in glutinous rice flour characterized by interpreting desorption isotherm 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213 Zhang, Hua aut Duan, Ruiqian aut Feng, Zhiqiang aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 54(2017), 6 vom: 17. März, Seite 1491-1501 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501 https://dx.doi.org/10.1007/s13197-017-2580-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 54 2017 6 17 03 1491-1501
allfieldsSound	10.1007/s13197-017-2580-1 doi (DE-627)SPR031079318 (SPR)s13197-017-2580-1-e DE-627 ger DE-627 rakwb eng Zhao, Xuewei verfasserin aut The states of water in glutinous rice flour characterized by interpreting desorption isotherm 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213 Zhang, Hua aut Duan, Ruiqian aut Feng, Zhiqiang aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 54(2017), 6 vom: 17. März, Seite 1491-1501 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501 https://dx.doi.org/10.1007/s13197-017-2580-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 54 2017 6 17 03 1491-1501
language	English
source	Enthalten in Journal of food science and technology 54(2017), 6 vom: 17. März, Seite 1491-1501 volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501
sourceStr	Enthalten in Journal of food science and technology 54(2017), 6 vom: 17. März, Seite 1491-1501 volume:54 year:2017 number:6 day:17 month:03 pages:1491-1501
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Glutinous rice four Isotherm Desorption Water state Clustering Interaction
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container_title	Journal of food science and technology
authorswithroles_txt_mv	Zhao, Xuewei @@aut@@ Zhang, Hua @@aut@@ Duan, Ruiqian @@aut@@ Feng, Zhiqiang @@aut@@
publishDateDaySort_date	2017-03-17T00:00:00Z
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author	Zhao, Xuewei
spellingShingle	Zhao, Xuewei misc Glutinous rice four misc Isotherm misc Desorption misc Water state misc Clustering misc Interaction The states of water in glutinous rice flour characterized by interpreting desorption isotherm
authorStr	Zhao, Xuewei
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topic_title	The states of water in glutinous rice flour characterized by interpreting desorption isotherm Glutinous rice four (dpeaa)DE-He213 Isotherm (dpeaa)DE-He213 Desorption (dpeaa)DE-He213 Water state (dpeaa)DE-He213 Clustering (dpeaa)DE-He213 Interaction (dpeaa)DE-He213
topic	misc Glutinous rice four misc Isotherm misc Desorption misc Water state misc Clustering misc Interaction
topic_unstemmed	misc Glutinous rice four misc Isotherm misc Desorption misc Water state misc Clustering misc Interaction
topic_browse	misc Glutinous rice four misc Isotherm misc Desorption misc Water state misc Clustering misc Interaction
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title	The states of water in glutinous rice flour characterized by interpreting desorption isotherm
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title_full	The states of water in glutinous rice flour characterized by interpreting desorption isotherm
author_sort	Zhao, Xuewei
journal	Journal of food science and technology
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author_browse	Zhao, Xuewei Zhang, Hua Duan, Ruiqian Feng, Zhiqiang
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doi_str_mv	10.1007/s13197-017-2580-1
title_sort	states of water in glutinous rice flour characterized by interpreting desorption isotherm
title_auth	The states of water in glutinous rice flour characterized by interpreting desorption isotherm
abstract	Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. © Association of Food Scientists & Technologists (India) 2017
abstractGer	Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. © Association of Food Scientists & Technologists (India) 2017
abstract_unstemmed	Abstract Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at aw > ~0.7. Water diffusivity behavior with aw suggested water clustering at high aw levels. The Zimm–Lundberg theory, Park model and Brown analysis all revealed that critical aw of water clustering was of 0.81–0.85, depending on temperature, but gave inconsistent prediction about mean cluster size. © Association of Food Scientists & Technologists (India) 2017
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container_issue	6
title_short	The states of water in glutinous rice flour characterized by interpreting desorption isotherm
url	https://dx.doi.org/10.1007/s13197-017-2580-1
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author2	Zhang, Hua Duan, Ruiqian Feng, Zhiqiang
author2Str	Zhang, Hua Duan, Ruiqian Feng, Zhiqiang
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doi_str	10.1007/s13197-017-2580-1
up_date	2024-07-03T21:52:17.939Z
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The states of water in glutinous rice flour characterized by interpreting desorption isotherm

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