NEW MODEL GEL SYSTEM FOR STUDYING WATER ACTIVITY OF FOODS

B. BIQUET, T. P. LABUZA

Research output: Contribution to journalArticle

17 Scopus citations

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 10−9m2/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.

Original languageEnglish (US)
Pages (from-to)151-161
Number of pages11
JournalJournal of Food Processing and Preservation
Volume12
Issue number2
DOIs
StatePublished - Jun 1988

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