Determination of bread adsorption isotherm and comparison of determination methods

Authors

DONG Lei, Glyn O Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, Hubei 430068, China
XIAO Man, Glyn O Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, Hubei 430068, China
JIANG Fa-tang, Glyn O Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, Hubei 430068, China

Abstract

Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (A_W) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey model and Peleg model are the best fitting models for measuring the whole bread adsorption isotherm by SSS method and DWT method respectively. Halsey model and Oswin model were the best fitting models for determining the adsorption isotherms of bread crumb and crust by DVS method. Though the SSS method could not limit the volume and quality of the bread, it is time-consuming and unstable in high-humidity condition. However, the DWT method could provide stable humidity conditions without limiting the volume or the quality of the bread. Compared with the SSS method and the DWT method, the DVS method could obtain the result quickly, but the quality and volume of the bread were limited. The results provide a theoretical basis for the choice of the adsorption isotherm measurement method and the quality control and storage stability of bread. Conclusion: DWT method is more suitable for the determination of bread adsorption isotherm.

Publication Date

10-28-2021

First Page

38

Last Page

43

DOI

10.13652/j.issn.1003-5788.2021.10.007

Recommended Citation

Lei, DONG; Man, XIAO; and Fa-tang, JIANG (2021) "Determination of bread adsorption isotherm and comparison of determination methods," Food and Machinery: Vol. 37: Iss. 10, Article 7.
DOI: 10.13652/j.issn.1003-5788.2021.10.007
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/7

References

[1] 赵俊芳, 吕银德, 豆康宁, 等. 面包加工工艺中水分的变化研究[J]. 食品研究与开发, 2013（17）: 1-3.
[2] LEVELS B C D. Effect of native lipids, shortening, and bread moisture on bread firming[J]. Cereal Chem, 1988, 65（5）: 398-401.
[3] 熊凤萍, 赵亚军. 影响面包老化的因素[J]. 食品与机械, 1998（3）: 3-5.
[4] 邵颖, 魏宗烽. 影响面包老化因素研究进展[J]. 粮食与油脂, 2009（7）: 9-10.
[5] 张守文. 面包科学与加工工艺[M]. 北京: 中国轻工业出版社, 2011: 151-153.
[6] LIND I, RASK C. Sorption isotherms of mixed minced meat, dough, and bread crust[J]. Journal of Food Engineering, 1991, 14（4）: 303-315.
[7] MEINDERS M B J, VLIET T V. Oscillatory water sorption dynamics of bread crust[J]. Food Research International, 2011, 44（9）: 2 814-2 821.
[8] BESBES E, JURY V, MONTEAU J Y, et al. Water vapor transport properties during staling of bread crumb and crust as affected by heating rate[J]. Food Research International, 2013, 50（1）: 10-19.
[9] MOREIRA R, CHENLO F, PRIETO D M, et al. Water adsorption isotherms of chia （Salvia hispanica L.） seeds[J]. Food and Bioprocess Technology, 2012, 5（3）: 1 077-1 082.
[10] BERG C. Description of water activity of food for engineering purposes by means of the GAB model of sorption[J]. Engineering Science in the Food Industry, 1984, 1: 119-131.
[11] BRUNAUER S, EMMETT P H, TELLER E. Adsorption of gases in multimolecular layers[J]. Journal of the American Chemical Society, 1938, 60（2）: 309-319.
[12] CHEN Chia-chung, MOREY R V. Equilibrium relativity humidity （ERH） relationships for yellow-dent corn[J]. Transactions of the ASAE, 1989, 32（3）: 999-1 006.
[13] OSWIN C R. The kinetics of package life Ⅲ: The isotherm[J]. Journal of the Society of Chemical Industry, 1946, 65（12）: 419-421.
[14] SMITH S E. The sorption of water vapor by high polymers[J]. Journal of the American Chemical Society, 1947, 69（3）: 646-651.
[15] IGLESIAS H A, CHIRIFE J. Prediction of the effect of temperature on water sorption isotherms of food material[J]. International Journal of Food Science & Technology, 1976, 11（2）: 109-116.
[16] HALSEY G. Physical adsorption on non-uniform surfaces[J]. The Journal of Chemical Physics, 1948, 16（10）: 931-937.
[17] 兰景波, 康志茹. 固态食品吸湿滞后现象的形成机理[J]. 食品科学, 1992（3）: 1-4.
[18] ROUQUEROL J, ROUQUEROL F, LLEWELLYN P, et al. Adsorption by powders and porous solids[J]. Vakuum in Forschung und Praxis, 2010, 11（3）: 191.
[19] PRIMO-MARTN C, PIJPEKAMP A V D, VLIET T V, et al. The role of the gluten network in the crispness of bread crust[J]. Journal of Cereal Science, 2006, 43（3）: 342-352.
[20] WESTURLUND E, THEANDER O, MAN P. Effects of baking on protein and aqueous ethanol-extractable carbohydrate in white bread fractions[J]. Journal of Cereal Science, 1989, 10: 139-147.
[21] FENG C, JANSSEN H, FENG Y, et al. Hygric properties of porous building materials: Analysis of measurement repeatability and reproducibility[J]. Building & Environment, 2015, 85（2）: 160-172.
[22] RUDY B, MATTHIEU L, JEAN-EMMANUEL A. Comparison of the saturated salt solution and the dynamic vapor sorption techniques based on the measured sorption isotherm of barley straw[J]. Construction & Building Materials, 2017, 141: 140-151.