A novel method for measuring dissolution kinetics of pulverized konjac flour
The aim of the current study was to explore a novel method for measuring hydration and dissolution kinetics of the pulverized konjac flour (PK flour) from Amorphophallus albus using RVA-3D+ Rapid Visco Analyzer (RVA;Newport Scientific Pty Ltd., Australia). The results showed that RVA was a reliable fast technique for determining the hydration curve of PK flour. The test conditions determining the hydration curves were optimized at the concentration of PK flour with 1.0％, test temperature at 30±1℃, stirring speed at 160 RPM (Revolution Per Minute), and test time of 16 min. An empirical exponential model has also been established to describe the dissolution kinetics of PK flour at the concentration of 1.0％: η =161.9343·EXP (-2.1522/τ) (R2=0.9762) Where τ is the test time (min); η is the viscosity of the hydration process (RVU) of PK flour. The results also showed that a significant difference among the hydration curves of 1.0％ PK flour when dispersed in distilled water and in different concentrations of sucrose aqueous solution.
dissolution kinetics hydration konjac Rapid Visco Analyzer
Yinglong Wu Guoqing He Xiaohuan Chen Steve Q Tan
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China;Department of Food Sc Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China Department of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China C&H Sugar Company, Crockett, CA 94525, USA
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
188-192
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）