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A Method for Determination and Simulation of Permeability and Diffusion in a 3D Tissue Model in a Membrane Insert System for Multi-well Plates
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Predictive model to describe water migration in cellular solid foods during storage.

Juliën A Voogt1, Anita Hirte, Marcel B J Meinders

  • 1TI Food and Nutrition, PO Box 557, NL-6700 AN Wageningen, The Netherlands. julien.voogt@tno.nl

Journal of the Science of Food and Agriculture
|October 12, 2011
PubMed
Summary

Water migration in cellular foods causes loss of crispness. A Fickian diffusion model accurately predicts water movement, improving crispness retention in products like bread rolls.

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Area of Science:

  • Food science
  • Materials science
  • Physics

Background:

  • Water migration in cellular solid foods leads to undesirable loss of crispness during storage.
  • Understanding the physical mechanisms of water migration is crucial for developing strategies to retain food crispness.
  • Mathematical modeling offers a powerful approach to investigate and understand these complex physical processes.

Purpose of the Study:

  • To develop and validate a mathematical model for predicting water migration in cellular solid foods.
  • To identify the key factors influencing water migration rates and their impact on food crispness.
  • To provide a physical basis for improving crispness retention in food products.

Main Methods:

  • Developed a mathematical model based on Fickian diffusion principles to describe water migration.
  • Incorporated material properties (density, sorption isotherm, diffusion coefficient) and morphological properties (water vapor permeability, solid volume fraction) into the model.
  • Utilized finite element method modeling to estimate water vapor permeability of the cellular structure.

Main Results:

  • Water migration occurs through both air cells and the solid matrix of cellular foods.
  • For systems with large migration distances, air cell migration dominates, allowing approximation by a Fickian diffusion model.
  • The effective diffusion coefficient depends on both material and morphological properties of the food structure.

Conclusions:

  • The Fickian diffusion model effectively predicts water migration dynamics in cellular solid foods.
  • Experimental data from bread rolls with varying crust permeability validated the model's predictions.
  • The study provides a robust framework for understanding and controlling water migration to enhance food crispness.