Moisture diffusion model of two-component food under different contact conditions in impermeable package
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This paper mainly focused on the establishment of the moisture diffusion models of two-component foods under different contact conditions in an impermeable package. Two-component foods were simulated by cookies (low water activity component) and agar gels (high water activity component). The different contact conditions were achieved by full contact, non-contact, and partly contact of the two components. Optimized moisture diffusion models that considered the air resistance of these contact conditions were deduced and established based on the Fick’s second law and the solution of partial differential equations. Model verification was carried out by comparing the measured data and the predicted ones, results showed the models of all contact conditions had high accuracies, where the Af values were all closed to 1.
KeywordsMoisture diffusion model Composite food Contact condition Impermeable package
The author would like to appreciate the financial support provided by the National Key Research and Development Program of China (2016YFD0400701).
Compliance with ethical standards
Conflict of interest
On behalf of all authors, the corresponding author states that there is no conflict of interest.
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