Material properties of semi-sweet biscuits for finite element modelling of biscuit cracking

Predicting moisture transfer and shelf-life of multidomain food products

“…The values of effective moisture diffusivity are in the range of those reported in the literature for similar cereal-based products (Guillard et al, 2003b;Kim & Okos, 1999;Saleem et al, 2005;Tong & Lund, 1990). The differences with reported values can be attributed to the variability of materials structure and composition, to the large range of temperature investigated and to differences of experimental methods (sorption and desorption experiments).…”

“…A critical point is that, even in the case where the free surface of the product is exposed to a static air layer, an analytical solution of Fick's second law, assuming instantaneous equilibrium of water at the interface between product surface and surrounding atmosphere, i.e. negligible external mass transfer resistance at the interface, is often used to process data and get fitted parameters (Lomauro et al, 1985;Saleem, Wildman, Huntley, & Whitworth, 2005;Tü tü ncü & Labuza, 1996). The resulting moisture diffusion coefficients take into account both internal and external resistance to moisture transfer.…”

Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

“…During the first 15 days of storage, in correspondence to the fastest increase of water content in the biscuit matrix, the greatest hardness and crispness loss occurred, following a similar trend for the entire storage period. In the remaining part of the storage, the entity of texture changes decreased; in this period the biscuits were characterised by the highest moisture content and as a consequence they probably underwent a plastic deformation, and a possible redistribution of the fat inside the product matrix occurred (Saleem, Wildman, Huntley, & Whitworth, 2005). As previously reported (Guillard, Broyart, Bonazzi, Guilbert, & Gontard, 2003;Palou et al, 1997) the water sorption by the dry matrix and a general increase of moisture content lead to a swelling of the food polymers and consequently to an exposure of sorption sites of higher binding energies and to a parallel decrease in the porosity of the material.…”

“…interactions between ingredients, such as fat, sugar, starch) and its micro-and macro-structure characteristics. Saleem et al (2005) found that the change in the biscuits structure is strongly dependent on the amount of fat in the product formulation and consequently on the material properties.…”

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

“…Usually, fat products are well known for having low water effective diffusivity values, around 10 À12 or 10 À13 m 2 /s for example in peanuts and chocolate (Saravacos & Maroulis, 2001a) as compared to about 10 À10 m 2 /s in fat-free sponge cake for example (Guillard, Broyart, Bonazzi, Guilbert, & Gontard, 2003a;Roca et al, 2005). When globules of fat surround proteins and starch granules dispersed into the food material (Baltasavias, Jurgens, & Van Vliet, 1999), they hinder migration of water inside the solid matrix, thus decreasing effective moisture diffusivity (Roca et al, 2005;Saleem, Wildman, Huntley, & Whitworth, 2005).…”