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000017338 0247_ $$2DOI$$a10.1016/j.jfoodeng.2011.08.023
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000017338 084__ $$2WoS$$aEngineering, Chemical
000017338 084__ $$2WoS$$aFood Science & Technology
000017338 1001_ $$0P:(DE-HGF)0$$aEsveld, D.C.$$b0
000017338 245__ $$aEffect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers
000017338 260__ $$aAmsterdam [u.a.]$$bElsevier Science$$c2012
000017338 300__ $$a311 - 320
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000017338 440_0 $$025023$$aJournal of Food Engineering$$v109$$y2
000017338 500__ $$aThis work was supported by Unilever R&D (Vlaardingen, The Netherlands) in the Dutch SENTER/IS program (Stable Textures in Health Snacks, IS42042.) Nic Franciosi (Unilever) is acknowledged for skillfully preparing the crackers.
000017338 520__ $$aExperimental dynamical moisture profiles of crackers with a fine and coarse morphology are successfully predicted using a pore scale network model. Experimental profiles are obtained using a single point imaging (SPI) NMR technique that enables 3D mapping of the moisture content of relatively immobile water at low water activity.The relative vapor conductivity trough the structure is 33% and 64% for the fine and coarse structured crackers, respectively. It can be argued that this is due to their difference in cell connectivity and not directly related to their difference in average cell diameter (0.33 and 0.75 mm, respectively). It was found that the retarded local sorption dynamics of the solid matrix has a noticeable influence on the moisture profiles that arise in the first hours. This is crucial for the moisture sorption dynamics of sub centimeter size samples, for which there is a distinct non-equilibrium between the vapor and the sorbed water phase. The local sorption at low water activity is a factor 3 faster for the fine structure cracker compared to the coarse one. This is due to their differences in average lamellae thickness (54 and 93 mu m, respectively).However, for the description of the overall moisture sorption dynamics of the few cm thick samples, on a time scale of days, it valid to assume local equilibrium and to use an effective diffusivity model. The relative vapor conductivity together with the porosity and the derivative of the sorption isotherm determines the effective moisture diffusivity for these open structures, which is a factor 3 lower for the fine structured cracker compared to the coarse one. The single sided moisture sorption in the 2.5 thick cracker samples is not even completed after 5 days, mainly because at higher water content (near 20%) there is very little gradient in relative humidity to drive the vapor transport. This is reflected in the predicted effective moisture diffusivities which for the coarse cracker decrease from 16 x 10(-9) m/s(2) (at 1% MC, 16% a(w)) to 7.6 x 10(-10) m/s(2) (at 20% MC, 86% aw). (C) 2011 Elsevier Ltd. All rights reserved.
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000017338 65320 $$2Author$$aNetwork model
000017338 65320 $$2Author$$aPorous media
000017338 65320 $$2Author$$aMoisture sorption
000017338 65320 $$2Author$$aCellular structure
000017338 65320 $$2Author$$aEffective diffusivity
000017338 65320 $$2Author$$aCereals
000017338 65320 $$2Author$$aMRI
000017338 650_7 $$2WoSType$$aJ
000017338 7001_ $$0P:(DE-HGF)0$$avan der Sman, R.G.  M.$$b1
000017338 7001_ $$0P:(DE-HGF)0$$aWitek, M.M.$$b2
000017338 7001_ $$0P:(DE-Juel1)129422$$aWindt, C.W.$$b3$$uFZJ
000017338 7001_ $$0P:(DE-HGF)0$$avan As, H.$$b4
000017338 7001_ $$0P:(DE-HGF)0$$avan Duynhoven, J.P.M.$$b5
000017338 7001_ $$0P:(DE-HGF)0$$aMeinders, M.B.J.$$b6
000017338 773__ $$0PERI:(DE-600)2019904-1$$a10.1016/j.jfoodeng.2011.08.023$$gVol. 109, p. 311 - 320$$p311 - 320$$q109<311 - 320$$tJournal of food engineering$$v109$$x0260-8774$$y2012
000017338 8567_ $$uhttp://dx.doi.org/10.1016/j.jfoodeng.2011.08.023
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