NEW MODEL GEL SYSTEM FOR STUDYING WATER ACTIVITY OF FOODS
- 1 June 1988
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 12 (2), 151-161
- https://doi.org/10.1111/j.1745-4549.1988.tb00074.x
Abstract
A new model gel system consisting of agar and microcrystalline cellulose has been developed. The moisture equilibrium and diffusion properties have been measured. The Deff for moisture is 10-9 m2/s, similar to cereals, and the system shows marked hysteresis with both swelling and structure collapse. The model system can be used over the whole range of water activity for studies on packaging moisture transfer and kinetics of chemical changes in diverse food systems.Keywords
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