Abstract
The purpose of this study was to investigate whether moisture migration and sugar crystallization play an important role in the changes of IMF matrix structure. The migration of water was monitored with changes of water activity in different physical domains of samples during storage, while the crystallization of sucrose was determined with X-ray powder diffraction (XRD). The formation of both a hard inner-layer and agglomerated particles in the inner matrix was observed during storage. Our results suggested that both moisture loss and sucrose crystallization were mainly responsible for the formation of the crusty intermediate inner layer, and the agglomerated matrix particles were the result of sucrose crystallization.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 346-350 |
| Number of pages | 5 |
| Journal | Frontiers of Chemical Engineering in China |
| Volume | 3 |
| Issue number | 4 |
| DOIs | |
| State | Published - Dec 2009 |
Bibliographical note
Funding Information:The authors express their gratitude to the associate professor of the Department of Control Systems and Mechatronics (CSM) of National Research Tomsk Polytechnic University (NR TPU), A.V. Tyryshkin, for valuable comments while preparing the manuscript of the paper, and to V.E. Gubin, the head of the Department of CSM of NR TPU for his assistance in obtaining financial support of the visit to the International conference IWIM-2017 to present the content of this paper.
Keywords
- Intermediate moisture foods
- Moisture migration
- Sugar crystallization
- Texture
- Water activity