Impact of lipid phase on water transfer in food
2007
Rougier, Tania | Bonazzi, Catherine | Broyart, Bertrand | Daudin, Jean-Dominique | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Génie industriel alimentaire (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam) | Association pour le Développement de l'Institut de la Viande (ADIV)
Apparent water diffusivity has been studied on an emulsified food model made of gelatin and hydrogenized vegetable fat. Lipid content was varied from 0 to 50% w/w and three particle mean diameters were generated (40, 110, and 400 mu m) in gelatin samples containing 75g of water per 100g of fat-free sample. In joined compartment experiments, fatty hydrated gels were dehydrated in contact with either a dry pure gelatin compartment or an industrial sponge cake. Water content profiles were used to determine the apparent water diffusivity value using Ruiz Cabrera et al.'s method,([1]) which takes gel shrinkage into account.
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