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Article Dans Une Revue Food Chemistry Année : 2008

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

Résumé

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.

Dates et versions

hal-02668300 , version 1 (31-05-2020)

Identifiants

Citer

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, 2008, 106 (4), pp.1350-1358. ⟨10.1016/j.foodchem.2007.03.079⟩. ⟨hal-02668300⟩
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