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@ARTICLE{Esveld:17338,
      author       = {Esveld, D.C. and van der Sman, R.G. M. and Witek, M.M. and
                      Windt, C.W. and van As, H. and van Duynhoven, J.P.M. and
                      Meinders, M.B.J.},
      title        = {{E}ffect of morphology on water sorption in cellular solid
                      foods. {P}art {II}: {S}orption in cereal crackers},
      journal      = {Journal of food engineering},
      volume       = {109},
      issn         = {0260-8774},
      address      = {Amsterdam [u.a.]},
      publisher    = {Elsevier Science},
      reportid     = {PreJuSER-17338},
      pages        = {311 - 320},
      year         = {2012},
      note         = {This 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.},
      abstract     = {Experimental 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.},
      keywords     = {J (WoSType)},
      cin          = {IBG-2},
      ddc          = {630},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {Terrestrische Umwelt},
      pid          = {G:(DE-Juel1)FUEK407},
      shelfmark    = {Engineering, Chemical / Food Science $\&$ Technology},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000298909800014},
      doi          = {10.1016/j.jfoodeng.2011.08.023},
      url          = {https://juser.fz-juelich.de/record/17338},
}