DC FieldValueLanguage
dc.contributor.authorKammerhofer, Jana-
dc.contributor.authorFries, L.-
dc.contributor.authorDymala, Timo-
dc.contributor.authorDupas, J.-
dc.contributor.authorForny, L.-
dc.contributor.authorHeinrich, Stefan-
dc.contributor.authorPalzer, Stefan-
dc.date.accessioned2019-04-25T08:39:28Z-
dc.date.available2019-04-25T08:39:28Z-
dc.date.issued2018-11-
dc.identifier.citationPowder Technology (339): 765-774 (2018-11)de_DE
dc.identifier.issn0032-5910de_DE
dc.identifier.urihttp://hdl.handle.net/11420/2422-
dc.description.abstractWetting as the first step during food powder reconstitution strongly depends on the interactions of wetting liquid and particle surface, expressed by the contact angle. Due to the heterogeneous composition of food materials including hydrophilic and hydrophobic surfaces, also the wetting process is of heterogeneous nature. Furthermore, the solubility of food ingredients, such as sugars, increases the complexity of understanding and describing the wettability. In this study, we compared experimental water penetration into inert model powders containing hydrophilic and hydrophobic surfaces with theoretical penetration rates which were calculated by modifying a Washburn-based approach for the application to heterogeneous systems. A fair agreement was found when adjusting the porosity of the powder bed. In a second step, the inert powder was replaced by sucrose to introduce the effect of solubility. Since in presence of sucrose the model for inert systems can no longer describe experimentally observed penetration rates, we developed a model for water penetration into food powders considering solute concentration dependent liquid properties. The model is based on the solution of a coupled system of two differential equations representing capillary rise into a pore network and the mass transfer equation. Viscosity was found to have a major influence on the wetting kinetics. Our model predicts penetration rates during the first few seconds which are close to the experimental data. This allows us to conclude that it is suitable for predicting the first seconds of capillary penetration into a particulate system consisting of soluble sucrose.en
dc.relation.ispartofPowder technologyde_DE
dc.titlePenetration rates into heterogeneous model systems and soluble food materialde_DE
dc.typeArticlede_DE
dc.type.diniarticle-
dcterms.DCMITypeText-
tuhh.abstract.englishWetting as the first step during food powder reconstitution strongly depends on the interactions of wetting liquid and particle surface, expressed by the contact angle. Due to the heterogeneous composition of food materials including hydrophilic and hydrophobic surfaces, also the wetting process is of heterogeneous nature. Furthermore, the solubility of food ingredients, such as sugars, increases the complexity of understanding and describing the wettability. In this study, we compared experimental water penetration into inert model powders containing hydrophilic and hydrophobic surfaces with theoretical penetration rates which were calculated by modifying a Washburn-based approach for the application to heterogeneous systems. A fair agreement was found when adjusting the porosity of the powder bed. In a second step, the inert powder was replaced by sucrose to introduce the effect of solubility. Since in presence of sucrose the model for inert systems can no longer describe experimentally observed penetration rates, we developed a model for water penetration into food powders considering solute concentration dependent liquid properties. The model is based on the solution of a coupled system of two differential equations representing capillary rise into a pore network and the mass transfer equation. Viscosity was found to have a major influence on the wetting kinetics. Our model predicts penetration rates during the first few seconds which are close to the experimental data. This allows us to conclude that it is suitable for predicting the first seconds of capillary penetration into a particulate system consisting of soluble sucrose.de_DE
tuhh.publisher.doi10.1016/j.powtec.2018.08.068-
tuhh.publication.instituteFeststoffverfahrenstechnik und Partikeltechnologie V-3de_DE
tuhh.type.opus(wissenschaftlicher) Artikel-
tuhh.institute.germanFeststoffverfahrenstechnik und Partikeltechnologie V-3de
tuhh.institute.englishFeststoffverfahrenstechnik und Partikeltechnologie V-3de_DE
tuhh.gvk.hasppnfalse-
dc.type.driverarticle-
dc.type.casraiJournal Article-
tuhh.container.volume339de_DE
tuhh.container.startpage765de_DE
tuhh.container.endpage774de_DE
item.fulltextNo Fulltext-
item.creatorGNDKammerhofer, Jana-
item.creatorGNDFries, L.-
item.creatorGNDDymala, Timo-
item.creatorGNDDupas, J.-
item.creatorGNDForny, L.-
item.creatorGNDHeinrich, Stefan-
item.creatorGNDPalzer, Stefan-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.creatorOrcidKammerhofer, Jana-
item.creatorOrcidFries, L.-
item.creatorOrcidDymala, Timo-
item.creatorOrcidDupas, J.-
item.creatorOrcidForny, L.-
item.creatorOrcidHeinrich, Stefan-
item.creatorOrcidPalzer, Stefan-
item.openairetypeArticle-
item.grantfulltextnone-
crisitem.author.deptFeststoffverfahrenstechnik und Partikeltechnologie V-3-
crisitem.author.deptFeststoffverfahrenstechnik und Partikeltechnologie V-3-
crisitem.author.deptFeststoffverfahrenstechnik und Partikeltechnologie V-3-
crisitem.author.deptFeststoffverfahrenstechnik und Partikeltechnologie V-3-
crisitem.author.orcid0000-0002-4807-8208-
crisitem.author.orcid0000-0003-2033-8538-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik-
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