Water diffusivity and mechanical changes during hazelnut hydration

被引：12

作者：

Martinez-Navarrete, N ^{[1
]}

Chiralt, A ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46022, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 1999年 / 32卷 / 06期

关键词：

hazelnut; hydration; diffusivity; texture; critical water content;

D O I：

10.1016/S0963-9969(99)00107-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The hydration kinetics of hazelnut at 25 degrees C were studied using a Fickian approach. Results from a puncture test on the newly-hydrated (NHH) and self-equilibrated (EH) hazelnuts, with different hydration levels were also analyzed in order to determine the critical water content (CWC) of the product. Changes in the mechanical response of hazelnut with a water content greater than 9.3 g water/100 g product allowed the CWC value to be established at this hydration level. The force-deformation curves of the NHH samples appeared different from those of the EH samples for the same hydration time, thus implying that water concentration profiles affect the mechanical response. The water profiles deduced from a Fickian approach (taken into account the "effective" diffusivity obtained: 2.46 x 10(-10) m's) were in agreement with the mechanical differences. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：447 / 452

页数：6

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