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The dynamics of water in hydrated white bread by quasielastic neutron scattering

Florian Kargl ; F Fernandez-Alonso ; Jan Swenson (Institutionen för teknisk fysik, Kondenserade materiens fysik) ; Johan Sjöström (Institutionen för teknisk fysik, Kondenserade materiens fysik)
Journal of Physics: Condensed Matter. Proceedings of the International Workshop on Current Challenges in Liquid and Glass Science. (0953-8984). Vol. 19 (2007), 41,
[Konferensbidrag, refereegranskat]

The dynamics of water in fresh and in rehydrated white bread is studied using quasielastic neutron scattering (QENS). A diffusion constant for water in fresh bread, without temperature gradients and with the use of a non-destructive technique, is presented here for the first time. The self-diffusion constant for fresh bread is estimated to be D(s) = 3.8 x 10(-10) m(2) s(-1) and the result agrees well with previous findings for similar systems. It is also suggested that water exhibits a faster dynamics than previously reported in the literature using equilibration of a hydration-level gradient monitored by vibrational spectroscopy. The temperature dependence of the dynamics of low hydration bread is also investigated for T = 280-350 K. The average relaxation time at constant momentum transfer (Q) shows an Arrhenius behavior in the temperature range investigated.

Article number: 415119

Denna post skapades 2008-03-07. Senast ändrad 2017-10-03.
CPL Pubid: 68970


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Institutioner (Chalmers)

Institutionen för teknisk fysik, Kondenserade materiens fysik (1900-2015)


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Chalmers infrastruktur

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