Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study

Journal of Food Science - Tập 68 Số 7 - Trang 2267-2277 - 2003
Valérie Guillard1, Bertrand Broyart2,1, Catherine Bonazzi3, Stéphane Guilbert1, Nathalie Gontard1
1UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes (Campus de la Gaillarde 2, place Pierre Viala 34 060 Montpellier Cédex 02 - FRANCE - France)
2AgroParisTech (22 place de l'Agronomie CS 20040 91123 Palaiseau cedex - France)
3GENIAL - Génie industriel alimentaire (1 avenue des Olympiades, F-91744 Massy - France)

Tóm tắt

ABSTRACT: Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predicting moisture transfer evolution in composite foods. It was successfully validated in agar gel/sponge‐cake systems with the studied films at the interface. Using model predictions and relevant permeability measurement comparisons, AMG appeared to be the most efficient water vapor barrier films. Acetylation of monoglycerides seemed to be favorable to improve their water vapor transfer resistance mainly by reducing water solubility and despite a slight increase of water vapor diffusivity.

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Journal of Food Science

Tập 68 Số 7

2267-2277

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