Experimental investigation and simulation of rehydration dynamics of biopolymer powders

Rehydration of biopolymer powders is influenced by dissolution, viscosity development and swelling. Associated dynamic changes of powder characteristics correlate with their rehydration properties. Especially floating and particle aggregation negatively affect the rehydration process and powder quality. A deeper knowledge about these dynamics is crucial with regard to product development and quality improvement. The dynamics of swelling and viscosity development are of special importance. Controlling these parameters by a targeted modification will improve the rehydration process. Within this study the rehydration behavior of xanthan gum, guar gum and alginate was analyzed. Focus was on investigating their dynamic behavior and providing a detailed description of the rehydration process. Experiments were carried out using a model system, consisting of biopolymer coated glass beads. Rehydration was investigated experimentally and by simulation. The importance of dynamic effects and their mutual interaction was demonstrated. Results explain the mechanisms of the dynamic rehydration process of food powders. Rehydration of biopolymer powders was studied using a model system. A physical based simulation approach was established to simulate rehydration in terms of capillary liquid rise. By a parameter variation study the interrelation between dynamic changing powder characteristics was demonstrated and the mechanisms of the rehydration dynamics were explained. [Display omitted] •Biopolymer rehydration was investigated based on a coated glass beads system.•Delay of capillary liquid rise is associated with surface-related dynamic processes.•A coating layer of 0.5 μm is enough to delay capillary liquid rise.•Viscosity development is restricted to the hydrated, swollen surface layer.•Simulation explains the relation between powder properties and rehydration.