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• W2045132155 abstract "Limitation of moisture transfer in composite food products can be achieved by two main techniques: reduction of aw difference between components and use of hydrophobic barrier at the interface of the system. Both techniques were tested in a multi-domain model food associating a dry cereal-based component to a wet component using a model based on Fick’s second law. Required input modelling parameters were moisture equilibrium and transport properties of the components. The two stabilisation techniques permitted a significant extension of the period of acceptability of the dry component: from 7 min to more than 40 h using solutes addition and up to 12 days using a 300 μm hydrophobic barrier. A further extension of this period of acceptability was achieved by combining the two techniques. However, this had a detrimental effect on the relative efficiency of the barrier due to increased internal resistance of the wet component." @default.
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• W2045132155 date "2008-02-01" @default.
• W2045132155 modified "2023-10-16" @default.
• W2045132155 title "Modelling and control of moisture transfers in high, intermediate and low aw composite food" @default.
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• W2045132155 doi "https://doi.org/10.1016/j.foodchem.2007.03.079" @default.
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