Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Research output: Contribution to journalArticleAcademicpeer-review

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Abstract

A pore scale network model is developed to predict the dynamics of moisture diffusion into complex cellular solid foods like bread, crackers, and cereals. The morphological characteristics of the sample, including the characteristics of each cellular void and the open pore connections between them are determined from X-ray micro-tomography (XRT) data by means of 3D image analysis techniques. The 3D network allows to simulate the water vapor transport between the air cells through the open pores and the local sorption kinetics in the lamellae that separate them. In this way realistic moisture ingress profiles can be simulated in complex morphologies without need of unknown effective parameters. It is shown that the fine structure related transport characteristics embedded in the cell discretized network can be volume averaged to obtain a steady state relative vapor conductivity and a quasi-steady-state sorption time constant. These essential morphology related parameters can be used for an equivalent continuous two-equation description for a homogeneous product.
Original languageEnglish
Pages (from-to)301-310
JournalJournal of Food Engineering
Volume109
Issue number2
DOIs
Publication statusPublished - 2012

Fingerprint

sorption
X Ray Tomography
crackers
micro-computed tomography
Food
Water
Bread
Steam
water vapor
vapors
breads
water
Air
image analysis
cells
kinetics
air
sampling
methodology
Edible Grain

Keywords

  • moisture diffusivity
  • porous product
  • composite food
  • transport
  • prediction
  • media

Cite this

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title = "Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model",
abstract = "A pore scale network model is developed to predict the dynamics of moisture diffusion into complex cellular solid foods like bread, crackers, and cereals. The morphological characteristics of the sample, including the characteristics of each cellular void and the open pore connections between them are determined from X-ray micro-tomography (XRT) data by means of 3D image analysis techniques. The 3D network allows to simulate the water vapor transport between the air cells through the open pores and the local sorption kinetics in the lamellae that separate them. In this way realistic moisture ingress profiles can be simulated in complex morphologies without need of unknown effective parameters. It is shown that the fine structure related transport characteristics embedded in the cell discretized network can be volume averaged to obtain a steady state relative vapor conductivity and a quasi-steady-state sorption time constant. These essential morphology related parameters can be used for an equivalent continuous two-equation description for a homogeneous product.",
keywords = "moisture diffusivity, porous product, composite food, transport, prediction, media",
author = "D.C. Esveld and {van der Sman}, R.G.M. and {van Dalen}, G. and {van Duynhoven}, J.P.M. and M.B.J. Meinders",
year = "2012",
doi = "10.1016/j.jfoodeng.2011.08.016",
language = "English",
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pages = "301--310",
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publisher = "Elsevier",
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Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model. / Esveld, D.C.; van der Sman, R.G.M.; van Dalen, G.; van Duynhoven, J.P.M.; Meinders, M.B.J.

In: Journal of Food Engineering, Vol. 109, No. 2, 2012, p. 301-310.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

AU - Esveld, D.C.

AU - van der Sman, R.G.M.

AU - van Dalen, G.

AU - van Duynhoven, J.P.M.

AU - Meinders, M.B.J.

PY - 2012

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AB - A pore scale network model is developed to predict the dynamics of moisture diffusion into complex cellular solid foods like bread, crackers, and cereals. The morphological characteristics of the sample, including the characteristics of each cellular void and the open pore connections between them are determined from X-ray micro-tomography (XRT) data by means of 3D image analysis techniques. The 3D network allows to simulate the water vapor transport between the air cells through the open pores and the local sorption kinetics in the lamellae that separate them. In this way realistic moisture ingress profiles can be simulated in complex morphologies without need of unknown effective parameters. It is shown that the fine structure related transport characteristics embedded in the cell discretized network can be volume averaged to obtain a steady state relative vapor conductivity and a quasi-steady-state sorption time constant. These essential morphology related parameters can be used for an equivalent continuous two-equation description for a homogeneous product.

KW - moisture diffusivity

KW - porous product

KW - composite food

KW - transport

KW - prediction

KW - media

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

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