Food Biophysics 2015-05-01

Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging.

ChristineM Nowakowski, WilliamR Aimutis, Scott Helstad, DouglasL Elmore, Allen Muroski

Index: Food Biophys. 10 , 207-216, (2015)

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Abstract

Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon such as crystallization modifies water's movement. We describe a novel use of hyperspectral imaging combined with Fourier Transform Near Infrared (FT-NIR) spectroscopy to map where water molecules are in two dimensions while concurrently quantifying the crystallization motif as water sorbs into a carbohydrate matrix over a month's storage time. This methodology allows us to identify and quantify sucrose crystals formed within a carbohydrate matrix while also mapping water migration through this complex matrix. We compared corn syrup/sucrose blends where sucrose is supersaturated (high sucrose, HS), sucrose is below saturation (low sucrose, LS), sucrose below saturation with embedded sucrose crystals (LSS) and maltotriose is supersaturated within a corn syrup matrix (high maltotriose, LSM). This FT-NIR method was used to characterize water sorption through a carbohydrate matrix over time and measured both the propensity of the systems to form sucrose crystals and the influence sucrose crystals have on water sorption. We observed water diffusion was slower in lower sugar carbohydrate glasses, and the process of sorption was different. Amorphous systems supersaturated in sucrose allow crystallization when sufficient water is sorbed and thus, this concurrent action disrupts normal Fickian diffusion. The water front compresses to a narrow band as it sorbs through the matrix. The presence of embedded crystals in an amorphous matrix slows overall water penetration through the matrix by convoluting the path of moving water molecules. This did not appear to change the rate of diffusion. Experiments with maltotriose at supersaturation concentration showed the crystallization rate was slower than sucrose. Thus, pure maltotriose is not a practical solution as a potential replacement for sucrose to slow sorption in food systems.