Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study

Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predi...

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Bibliographic Details
Published in:Journal of food science 2003-09, Vol.68 (7), p.2267-2277
Main Authors: Guillard, V, Broyart, B, Bonazzi, C, Guilbert, S, Gontard, N
Format: Article
Language:English
Subjects:
acetylation
Biological and medical sciences
Chemical and Process Engineering
Chocolate
composite food
Computer Science
diffusivity
edible film
edible films
Engineering Sciences
Food engineering
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
mathematical models
Modeling and Simulation
Moisture
moisture transfer
monoacylglycerols
Permeability
Proteins
simulation
solubility
Sorption
sorption isotherms
Thin film coatings
water solubility
water vapor
wheat gluten
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Summary:Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predicting moisture transfer evolution in composite foods. It was successfully validated in agar gel/sponge-cake systems with the studied films at the interface. Using model predictions and relevant permeability measurement comparisons, AMG appeared to be the most efficient water vapor barrier films. Acetylation of monoglycerides seemed to be favorable to improve their water vapor transfer resistance mainly by reducing water solubility and despite a slight increase of water vapor diffusivity.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb05758.x