Chapter 12. Water Sorption and Transport in Dry, Crispy Bread Crust

  1. Dr. David S. Reid President5,
  2. Dr. Tanaboon Sajjaanantakul6,
  3. Dr. Peter J. Lillford7 and
  4. Dr. Sanguansri Charoenrein8
  1. M. B. J. Meinders1,2,
  2. N. H. van Nieuwenhuijzen1,2,
  3. R. H. Tromp1,3,
  4. R. J. Hamer1,4 and
  5. T. van Vliet1,2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch12

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Meinders, M. B. J., van Nieuwenhuijzen, N. H., Tromp, R. H., Hamer, R. J. and van Vliet, T. (2010) Water Sorption and Transport in Dry, Crispy Bread Crust, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch12

Editor Information

  1. 5

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 6

    Kasetsart University, Thailand

  3. 7

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 8

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    T.I. Food and Nutrition, Wageningen, The Netherlands

  2. 2

    Wageningen University and Research Centre, Wageningen, The Netherlands

  3. 3

    NIZO Food Research, Ede, The Netherlands

  4. 4

    TNO Quality of Life, Zeist, The Netherlands

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • water sorption - transport in dry, crispy bread crust;
  • exponential behavior - describing relaxation dynamics of polymeric matrix;
  • water sorption - complex, governed by various phenomena;
  • models describing sorption dynamics - diffusion;
  • isotherms - Guggenheim-Anderson-de Boer (GAB) equation;
  • sorption rates - positively related to oscillation frequency;
  • water-sorption curves - Fickian diffusion model

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Models

  • Results and Discussion

  • Conclusion

  • References