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

Abstract : 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.
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https://hal.inrae.fr/hal-02668300
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Submitted on : Sunday, May 31, 2020 - 12:31:42 PM
Last modification on : Friday, October 9, 2020 - 12:40:03 AM

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Claire Bourlieu, Valérie Guillard, H. Powell, B. Valles-Pamies, Stephane Guilbert, et al.. Modelling and control of moisture transfers in high, intermediate and low a(w) composite food. Food Chemistry, Elsevier, 2008, 106 (4), pp.1350-1358. ⟨10.1016/j.foodchem.2007.03.079⟩. ⟨hal-02668300⟩

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