Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking
Rosalina Iribe-Salazar1, Roberto Gutiérrez-Dorado1,2, Érika Ríos-Iribe2
1Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, México.
Journal of Food Science
|July 21, 2018
Summary
Modeling corn tortilla baking mass transfer with variable diffusivity, using quadratic and Weibull functions, accurately predicts moisture content and fracturability. This research optimizes baking processes for desired final moisture in infinite plate products.
Area of Science:
- Food science and engineering
- Mass transfer modeling
- Rheology of baked goods
Background:
- Understanding mass transfer is crucial for optimizing baking processes.
- Effective diffusivity is a key parameter in moisture transport modeling.
- Product quality attributes like fracturability are influenced by baking conditions.
Purpose of the Study:
- To model mass transfer in corn tortilla baking using Fick's law.
- To compare constant versus variable effective diffusivity models.
- To evaluate the impact of baking on tortilla fracturability.
Main Methods:
- Applied Fick's law of diffusion with constant and variable effective diffusivity.
- Utilized methods of slopes, successive approximations, quadratic functions, and Weibull distribution.
- Analyzed moisture content and fracturability data.
Main Results:
- Variable diffusivity models (quadratic and Weibull) showed superior fit (R² = 0.999) for moisture content.
- The Weibull model effectively described fracturability behavior (R² = 0.996).
- Baking significantly impacts tortilla fracturability.
Conclusions:
- Variable effective diffusivity models provide more accurate moisture content estimations.
- Analytical solutions with variable diffusivity aid in optimizing baking processes.
- This approach is applicable to products modeled as infinite plates.
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