Relationship Between Multiscale Food Structure and Moisture Transfer Properties

  • Valérie Guillard
  • Claire Bourlieu
  • Nathalie Gontard
Chapter
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD, volume 8)

Abstract

The structure of the food materials has a major impact on the diffusion rate and, consequently, on the value of effective diffusivity or water vapor permeability. On the contrary, water sorption at equilibrium is less or not affected by the structure. Among structure type, porosity particularly affects the diffusion rate. In a porous domain, molecules are allowed to transfer more quickly because of several mechanisms of moisture transfer (e.g., capillary action), vapor diffusion in the pores, and so forth, along with liquid diffusion. In low-porosity materials, liquid diffusion is the main means of moisture transport. The smaller the pores’ size in the matrix of the food domain, the slower the moisture migration. In addition, membranes, crystals, and lipids all contribute as barriers to moisture migration. In such dense materials, elements of structure affecting the diffusion rate are in the nano- or microscale, whereas for porous materials, structural elements at the micro- and macroscales are more predominant.

Keywords

Sugar Permeability Cellulose Porosity Crystallization 

Copyright information

© The Author(s) 2013

Authors and Affiliations

  • Valérie Guillard
    • 1
  • Claire Bourlieu
    • 2
  • Nathalie Gontard
    • 1
  1. 1.UMR 1208 Agropolymers Engineering and Emerging Technologies—Montpellier SupAgro, INRA, UM2, CIRADMontpellier cedex 5France
  2. 2.INRA AgrocampusUMR 1253 Science et Technologie du Lait et de l’Oeuf—INRA-Agrocampus RennesRennes CedexFrance

Personalised recommendations