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Uptake of Tritiated Liquids by Individual Breakfast Cereal Flakes
Author(s) -
Medina Wenceslao T.,
Laurent Sophie,
Brandan Enrique,
Aguilera José M.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01562.x
Subject(s) - liquid scintillation counting , microstructure , tritiated water , matrix (chemical analysis) , absorption of water , porosity , materials science , absorption (acoustics) , skimmed milk , chemistry , chromatography , composite material , food science , tritium , physics , nuclear physics
Surface liquid adhesion (SLA) and liquid absorption (LA) of tritiated liquids, including water and skim, low‐fat, whole, and fat‐enriched milks, by cornflakes (CF) and frosted flakes (FF) were determined by scintillation counting using water‐[ 3 H] at 0.5 μCi/mL. SLA or the liquid adhering to individual flakes after a short immersion period was the same for CF and FF in the case of water (approximately 0.011 μL mm −2 of flake) but were always higher for CF than for FF and increased as the fat content in milks augmented. LA of individual flakes, followed for 300 s of soaking, increased with time and was always higher for CF than for FF (for the same liquid), however, data did not follow a regular pattern. Flakes showed quite compact outer surfaces and an internal porous matrix composed of air cells of various sizes separated by dense walls of different thicknesses. This heterogeneous microstructure of individual flakes may be the cause of the lack of a simple kinetics during the soaking process. Previous results obtained by soaking a mass of flakes overestimated the uptake of fluid by individual because they included the liquid occluded between the flakes.