Modeling of Moisture Diffusion in Two-Component Food with Impermeable Package

doi:10.7506/spkx1002-6630-201417007

Abstract

Abstract:

In this study, a moisture diffusion model of two-component food under a non-permeable packaging condition wasestablished on the basis of Fick’s law combined with moisture sorption isotherm and effective moisture diffusion theory. Themoisture sorption isotherm models and the isotherm effective diffusion coefficients for agar gel and biscuits were establishedbased on the experimental data, and then the model-calculated and experimental values of moisture diffusion were compared.The results showed that the experimental data could be fitted with the theoretical model very well.

Key words: two-component food, moisture diffusion, packaging, theoretical model

CLC Number:

TS206.1

CHEN Ya-hui, LU Li-xin, WANG Jun. Modeling of Moisture Diffusion in Two-Component Food with Impermeable Package[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417007.

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Modeling of Moisture Diffusion in Two-Component Food with Impermeable Package

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