A novel method for measuring dissolution kinetics of pulverized konjac flour.

The aim of the current study was to explore a novel method for measuring hydration and dissolution kinetics of the pulverized konjac flour (PK flour) from Amorphophallus albus using RVA-3D+ Rapid Visco Analyzer (RVA; Newport Scientific Pty Ltd., Australia). The results showed that RVA was a reliable fast technique for determining the hydration curve of PK flour. The test conditions determining the hydration curves were optimized at the concentration of PK flour with 1.0%, test temperature at 30+/-1oC, stirring speed at 160 RPM (Revolution Per Minute), and test time of 16 min. An empirical exponential model has also been established to describe the dis-solution kinetics of PK flour at the concentration of 1.0%: eta= 161.9343.EXP (-2.1522/tau) (R2=0.9762) Where tau is the test time (min); eta is the viscosity of the hydration process (RVU) of PK flour. The results also showed that a significant difference among the hydration curves of 1.0% PK flour when dispersed in distilled water and in different concentrations of sucrose aqueous solution.