Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Valérie Guillard, Bertrand Broyart, Catherine Bonazzi, Stéphane Guilbert, Nathalie Gontard
Journal of Food Science
Abstract
ABSTRACT: Water diffusivity within sponge cake was determined at 5, 20, and 25 °C by identification from a water sorption kinetic and using a mathematical model based on Fick's 2nd law. Water diffusivity at 20 °C within sponge cake varied from 0.5 × 10 ‐10 m 2 /s to 7.5 × 10 ‐10 m 2 /s as a function of sponge cake moisture content. Influence of temperature on the concentration‐dependent diffusivity was investigated. The activation energy was found to vary with sponge cake moisture content from 84 to 128 kj/mole. Effective diffusivity variations were correlated with the changes in microstructure of the material that was observed by using environmental scanning electron microscopy. The level of porosity in the material played a dominant role in determining the effective diffusivity.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Porosity level plays a dominant role in effective diffusivity
“The level of porosity in the material played a dominant role in determining the effective diffusivity.”
Water diffusivity varies sponge cake
“Water diffusivity at 20 °C within sponge cake varied from 0.5 × 10 ‐10 m 2 /s to 7.5 × 10 ‐10 m 2 /s as a function of sponge cake moisture content.”
Activation energy varies sponge cake
“The activation energy was found to vary with sponge cake moisture content from 84 to 128 kj/mole.”