Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

► Pore scale network model simulations are validated with MRI measurements. ► Immobile water at low activity (

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Bibliographic Details
Published in:Journal of food engineering 2012-03, Vol.109 (2), p.311-320
Main Authors: Esveld, D.C., van der Sman, R.G.M., Witek, M.M., Windt, C.W., van As, H., van Duynhoven, J.P.M., Meinders, M.B.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cellular structure
Cereal and baking product industries
Cereals
composite food
Effective diffusivity
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
migration
moisture diffusivity
Moisture sorption
MRI
Network model
Porous media
porous product
tortuosity
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Description
Summary:► Pore scale network model simulations are validated with MRI measurements. ► Immobile water at low activity (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2011.08.023