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Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal‐Based Composite Foods
Author(s) -
Guillard V.,
Broyart B.,
Bonazzi C.,
Guilbert S.,
Gontard N.
Publication year - 2004
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2004.81.6.767
Subject(s) - monoglyceride , chemistry , composite number , moisture , chemical engineering , thermal diffusivity , water content , water activity , diffusion , food science , composite material , organic chemistry , materials science , thermodynamics , fatty acid , physics , geotechnical engineering , engineering
The effects of temperature on moisture transfer within a composite food consisting of a sponge cake (SC) separated from a high moisture content agar gel (AG) by an acetylated monoglyceride (AMG1 and AMG2) film were investigated through moisture content profile experiments. A diffusion model was successfully used to predict moisture transfer within various composite foods (AG/SC, AG/AMG1/SC, and AG/AMG2/SC). The barrier efficiencies of the two hydrophobic films studied were reduced by temperature increase due to activation of diffusivity and equilibrium water sorption. Despite the low melting point of highly acetylated monoglyceride films, their barrier efficiency appeared to be less sensitive to temperature than monoglyceride films with a lower degree of acetylation. Consequently, in poor storage temperature conditions, these latter monoglyceride films seemed to be more effective in enhancing the shelf‐life of the composite food studied here.