Abstract
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 μm) in gelatin samples containing 75 g of water per 100 g 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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