Moisture diffusivity and transfer modelling in dry biscuit

Abstract Experimental moisture transfer at 20 °C within a biscuit was evaluated using water vapour sorption kinetics or moisture migration experiments in a two compartment 0.99 aw agar gel/biscuit system. In each case, moisture transfer was successfully modelled using mathematical models based on Fick’s second law. The model for moisture transfer in composite food was successfully validated with a lower agar gel aw (0.90) and also with an acetylated monoglycerides film at the interface of biscuit and agar gel. Diffusivity estimated from sorption kinetics was found to increase till a moisture content close to the monolayer value, and then, to decrease at higher moisture content. Diffusivity estimated from moisture migration experiments in an agar gel/biscuit system varied in the same way but was found about two fold higher than diffusivity values estimated from sorption kinetic. This difference in diffusivity values could be partially explained by the significant influence of an external resistance to moisture transfer (evaluated to about 0.018 m/s) at the air/biscuit interface during sorption kinetics.

[1]  S. Simal,et al.  Water and salt diffusion during cheese ripening : effect of the external and internal resistances to mass transfer , 2001 .

[2]  G. D. Saravacos,et al.  Diffusion and equilibrium of water in dough/raisin mixtures , 1995 .

[3]  Philip E. Gill,et al.  Practical optimization , 1981 .

[4]  Theodore P. Labuza,et al.  Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods , 1986 .

[5]  K. Torrance,et al.  Moisture transport in intensive microwave heating of biomaterials: a multiphase porous media model , 1999 .

[6]  Vaios T. Karathanos,et al.  Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches , 1989 .

[7]  Nathalie Gontard,et al.  Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation , 2003 .

[8]  Vaios T. Karathanos,et al.  Comparison of Two Methods of Estimation of the Effective Moisture Diffusivity from Drying Data , 1990 .

[9]  T. Y. Chung,et al.  Water diffusivity in starch-based systems. , 1991, Advances in experimental medicine and biology.

[10]  Zacharias B. Maroulis,et al.  MOISTURE DEFFUSIVITY METHODS OF EXPERIMENTAL DETERMINATION AREVIEW , 1994 .

[11]  V. Guillard,et al.  Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content , 2003 .

[12]  Aurelio López-Malo,et al.  Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks , 1997 .

[13]  L. Slade,et al.  Water relationships in foods. Advances in the 1980s and trends for the 1990s. 197th National Meeting of the American Chemical Society in Dallas, Texas, April 10-14, 1989. , 1991, Advances in experimental medicine and biology.

[14]  Zacharias B. Maroulis,et al.  Moisture diffusivity methods of experimental determination, a review , 1994 .

[15]  Ashim K. Datta,et al.  Infrared and hot-air-assisted microwave heating of foods for control of surface moisture , 2002 .

[16]  Z. Maroulis,et al.  Moisture Diffusivity Data Compilation in Foodstuffs , 1996 .

[17]  M. N. Özişik,et al.  Finite Difference Methods in Heat Transfer , 2017 .

[18]  Nathalie Gontard,et al.  Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study , 2003 .

[19]  S. S. Arogba.  Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour , 2001 .

[20]  C. Tong,et al.  Effective Moisture Diffusivity in Porous Materials as a Function of Temperature and Moisture Content , 1990 .

[21]  C. Dacremont,et al.  INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES , 1998 .

[22]  John Crank,et al.  The Mathematics Of Diffusion , 1956 .