Ultra-Fast Wetting of the Fresh Popcorn

Jiang, T; Li, X; Li, T; Lin, G; Liu, H; Jin, D; Jiang, L

Ultra-Fast Wetting of the Fresh Popcorn

Jiang, T Li, X Li, T Lin, G

Liu, H Jin, D

Jiang, L

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Publisher:: WILEY-V C H VERLAG GMBH
Publication Type:: Journal Article
Citation:: Advanced Functional Materials, 2023, 33, (14)
Issue Date:: 2023-04-04

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Field	Value	Language
dc.contributor.author	Jiang, T
dc.contributor.author	Li, X
dc.contributor.author	Li, T
dc.contributor.author	Lin, G https://orcid.org/0000-0001-9880-8478
dc.contributor.author	Liu, H
dc.contributor.author	Jin, D https://orcid.org/0000-0003-1046-2666
dc.contributor.author	Jiang, L
dc.date.accessioned	2024-02-09T00:36:21Z
dc.date.available	2024-02-09T00:36:21Z
dc.date.issued	2023-04-04
dc.identifier.citation	Advanced Functional Materials, 2023, 33, (14)
dc.identifier.issn	1616-301X
dc.identifier.issn	1616-3028
dc.identifier.uri	http://hdl.handle.net/10453/175531
dc.description.abstract	Without chewing, the fresh popcorn dissolves immediately upon being put in the mouth. Such good taste decay dramatically with increasing the exposure time in air, especially in humid air. However, the involving mechanism of the saliva wetting the popcorn remains unclear. Here, it is revealed that the ultra-fast wetting property of the fresh popcorn is the key for its good taste. For the fresh popcorn, the unique 3D throughout micro-porous structure facilitates capillary flows both in-plane and off-plane at micro-/nano- scale, and the water-soluble crystalized starch further prompts the water spreading, which cooperatively leads to an immediate structural collapse. The unique ultra-fast wetting of the fresh popcorn is therefore featured as the wetting with dissolving. After cooling down, the crystalized starch changes gradually into an insoluble amorphous state by absorbing water molecule, as is confirmed by the in situ XRD and infrared spectroscopy. As a result, the ultra-fast wetting decays drastically with prolonging the in-air exposure time, as well as the taste, which makes immediate cooking vital for the good taste. It is demonstrated that heating can partially restore the ultra-fast wetting. It is envisioned that the result will inspire the innovative micro-fabrication of various starch food by engineering the starch crystalline structure.
dc.language	English
dc.publisher	WILEY-V C H VERLAG GMBH
dc.relation.ispartof	Advanced Functional Materials
dc.relation.isbasedon	10.1002/adfm.202213036
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	02 Physical Sciences, 03 Chemical Sciences, 09 Engineering
dc.subject.classification	Materials
dc.subject.classification	34 Chemical sciences
dc.subject.classification	40 Engineering
dc.subject.classification	51 Physical sciences
dc.title	Ultra-Fast Wetting of the Fresh Popcorn
dc.type	Journal Article
utslib.citation.volume	33
utslib.for	02 Physical Sciences
utslib.for	03 Chemical Sciences
utslib.for	09 Engineering
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Science
pubs.organisational-group	University of Technology Sydney/Faculty of Science/School of Mathematical and Physical Sciences
pubs.organisational-group	University of Technology Sydney/Strength - IBMD - Initiative for Biomedical Devices
utslib.copyright.status	closed_access	*
dc.date.updated	2024-02-09T00:36:19Z
pubs.issue	14
pubs.publication-status	Published
pubs.volume	33
utslib.citation.issue	14

Abstract:

Without chewing, the fresh popcorn dissolves immediately upon being put in the mouth. Such good taste decay dramatically with increasing the exposure time in air, especially in humid air. However, the involving mechanism of the saliva wetting the popcorn remains unclear. Here, it is revealed that the ultra-fast wetting property of the fresh popcorn is the key for its good taste. For the fresh popcorn, the unique 3D throughout micro-porous structure facilitates capillary flows both in-plane and off-plane at micro-/nano- scale, and the water-soluble crystalized starch further prompts the water spreading, which cooperatively leads to an immediate structural collapse. The unique ultra-fast wetting of the fresh popcorn is therefore featured as the wetting with dissolving. After cooling down, the crystalized starch changes gradually into an insoluble amorphous state by absorbing water molecule, as is confirmed by the in situ XRD and infrared spectroscopy. As a result, the ultra-fast wetting decays drastically with prolonging the in-air exposure time, as well as the taste, which makes immediate cooking vital for the good taste. It is demonstrated that heating can partially restore the ultra-fast wetting. It is envisioned that the result will inspire the innovative micro-fabrication of various starch food by engineering the starch crystalline structure.

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http://hdl.handle.net/10453/175531