Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 419336
Title Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model
Author(s) Esveld, D.C.; Sman, R.G.M. van der; Dalen, G. van; Duynhoven, J.P.M. van; Meinders, M.B.J.
Source Journal of Food Engineering 109 (2012)2. - ISSN 0260-8774 - p. 301 - 310.
DOI https://doi.org/10.1016/j.jfoodeng.2011.08.016
Department(s) FBR Food Technology
Food Process Engineering
Biophysics
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) moisture diffusivity - porous product - composite food - transport - prediction - media
Abstract A pore scale network model is developed to predict the dynamics of moisture diffusion into complex cellular solid foods like bread, crackers, and cereals. The morphological characteristics of the sample, including the characteristics of each cellular void and the open pore connections between them are determined from X-ray micro-tomography (XRT) data by means of 3D image analysis techniques. The 3D network allows to simulate the water vapor transport between the air cells through the open pores and the local sorption kinetics in the lamellae that separate them. In this way realistic moisture ingress profiles can be simulated in complex morphologies without need of unknown effective parameters. It is shown that the fine structure related transport characteristics embedded in the cell discretized network can be volume averaged to obtain a steady state relative vapor conductivity and a quasi-steady-state sorption time constant. These essential morphology related parameters can be used for an equivalent continuous two-equation description for a homogeneous product.
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