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 language||English (US)|
|Number of pages||11|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Jun 1988|