Water vapour transmission in chocolate

被引：2
|
作者：
Antunes, ACB
de Avellar, IGJ
机构：
[1] Univ Brasilia, Inst Quim, BR-70910970 Brasilia, DF, Brazil
[2] Univ Fed Rio de Janeiro, Inst Fis, BR-21945970 Rio De Janeiro, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2003年 / 38卷 / 04期
关键词：
diffusion; gravitation drift; moisture transfer; permeability; theoretical model;
D O I：
10.1046/j.1365-2621.2003.00706.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Diffusion is shown not to be the only phenomenon responsible for water vapour transmission in chocolate. Another phenomenon, due to the gravitation drift of the water absorbed by the chocolate, can be observed and evaluated by analysing the published experimental data on the water vapour transmission rate in chocolate. A theoretical model that permits the determination of the contribution from gravitation drift to moisture transmission is presented as a working hypothesis. This model is shown to give a good fit to a particular set of data from the literature.
引用
收藏
页码：493 / 497
页数：5
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