Modelling and control of moisture transfers in high, intermediate and low a(w) composite food

Limitation of moisture transfer in composite food products can be achieved by two main techniques: reduction of a, difference between components and use of hydrophobic barrier at the interface of the system. Both techniques were tested in a multi-domain model food associating a dry cereal-based comp...

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Bibliographic Details
Published inFood chemistry Vol. 106; no. 4; pp. 1350 - 1358
Main Authors Bourlieu, Claire, Guillard, Valérie, Powell, H., Valles-Pamies, B., Guilbert, Stephane, Gontard, Nathalie N.
Format Journal Article
LanguageEnglish
Published Elsevier 15.02.2008
Subjects
Chemical and Process Engineering
Engineering Sciences
Food engineering
Life Sciences
ready-to-eat
predictive modelling
permeability
food products
products
lipidic barriers
baking
diffusivity
migration
temperature
sorption isotherms
biscuit
edible films
water migration
water activity
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Summary:Limitation of moisture transfer in composite food products can be achieved by two main techniques: reduction of a, difference between components and use of hydrophobic barrier at the interface of the system. Both techniques were tested in a multi-domain model food associating a dry cereal-based component to a wet component using a model based on Fick's second law. Required input modelling parameters were moisture equilibrium and transport properties of the components. The two stabilisation techniques permitted a significant extension of the period of acceptability of the dry component: from 7 min to more than 40 It using solutes addition and up to 12 days using a 300 m hydrophobic barrier. A further extension of this period of acceptability was achieved by combining the two techniques. However, this had a detrimental effect on the relative efficiency of the barrier due to increased internal resistance of the wet component.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.03.079