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- Title
Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water.
- Authors
de Fátima Machado, Maria; Oliveira, Fernanda A. R.; Gekas, Vassilis; Singh, R. Paul
- Abstract
Breakfast cereals readily take up moisture when immersed in a liquid medium, leading to undesirable changes in texture. The mechanism of moisture uptake is related to both the water movement within the cereal and the ability of the cereal to hydrate. In this work, the kinetics of moisture uptake and soluble-solids loss by puffed corn and peanut butter breakfast cereals immersed in water were experimentally measured under isothermal conditions covering a wide range of temperatures (5–55 °C). Different mathematical models, often reported in the literature to describe soaking processes, were applied to the experimental data. Peleg, first-order, diffusion and Weibull models were used. The fit provided by the first two models was clearly biased, and the best results were obtained with the Weibull model. The equilibrium conditions were found to be independent of temperature, whereas the rate constants showed an Arrhenius-type dependency. The relaxation phenomena, which are related to the hydration of the cereal matrix, are probably the main controlling step of the process. Furthermore, fat content appears to play a major role in the ability of the cereal to hydrate, with fat hindering the process.
- Subjects
DYNAMICS; CORN as food; PEANUT butter; PREPARED cereals; MOISTURE measurement; COOKING
- Publication
International Journal of Food Science & Technology, 1998, Vol 33, Issue 3, p225
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1046/j.1365-2621.1998.00197.x