van Nieuwenhuijzen Neleke H, Tromp R Hans, Hamer Rob J, van Vliet Ton
Wageningen Centre for Food Sciences, PO Box 557, 6700 AN Wageningen, The Netherlands.
J Agric Food Chem. 2007 Apr 4;55(7):2611-8. doi: 10.1021/jf063291p. Epub 2007 Mar 10.
In this work, water sorption kinetics of bread crust are described using an oscillatory sorption test in combination with a Langmuir type equation. Both kinetic and thermodynamic information could be obtained at the same time. An advantage of applying a Langmuir type equation for a quantitative description of the water uptake kinetics is that no prior knowledge is necessary with respect to shape and surface area of the sample. It was shown that adsorption and desorption of water to the bread crust particle surface is much faster than the experimental time used (15 min at minimum). From this, we may conclude that diffusion of water into the solid matrix is the rate-limiting step in the water sorption process. The method also allows one to calculate a Gibbs free energy. The method is suitable for use up to relative humidities of 60%.
在这项工作中，使用振荡吸附试验结合朗缪尔型方程来描述面包皮的吸水动力学。动力学和热力学信息可同时获得。应用朗缪尔型方程对吸水动力学进行定量描述的一个优点是，无需事先了解样品的形状和表面积。结果表明，面包皮颗粒表面的水吸附和解吸比所用的实验时间（最短15分钟）快得多。由此我们可以得出结论，水向固体基质中的扩散是吸水过程中的限速步骤。该方法还允许计算吉布斯自由能。该方法适用于相对湿度高达60%的情况。
