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Moisture migration through fat-based...

Yuan, Qingbin.

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Moisture migration through fat-based multiphase systems.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Moisture migration through fat-based multiphase systems./
作者:	Yuan, Qingbin.
面頁冊數:	278 p.
附註:	Adviser: Swamy Anantheswaran.
Contained By:	Dissertation Abstracts International67-08B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3231921
ISBN:	9780542843983

Moisture migration through fat-based multiphase systems.
Yuan, Qingbin.

Moisture migration through fat-based multiphase systems. - 278 p.

Adviser: Swamy Anantheswaran.

Thesis (Ph.D.)--The Pennsylvania State University, 2006.

Moisture migration is one of the major problems in composite chocolate products. Moisture migration occurs in chocolate coated products with water-based filling. Moisture migration through fractionated palm kernel oil (PKO) based films under vapor-induced and liquid-induced conditions was investigated through measurement of unsteady-state diffusivity, steady-state permeability, and characterization of structure.

ISBN: 9780542843983Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Moisture migration through fat-based multiphase systems.
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245 1 0 $a Moisture migration through fat-based multiphase systems.
300 $a 278 p.
500 $a Adviser: Swamy Anantheswaran.
500 $a Source: Dissertation Abstracts International, Volume: 67-08, Section: B, page: 4175.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2006.
520 $a Moisture migration is one of the major problems in composite chocolate products. Moisture migration occurs in chocolate coated products with water-based filling. Moisture migration through fractionated palm kernel oil (PKO) based films under vapor-induced and liquid-induced conditions was investigated through measurement of unsteady-state diffusivity, steady-state permeability, and characterization of structure.
520 $a Water sorption isotherms were determined at 25°C for sucrose, lecithin, cellulose, PKO, and fat-based coatings (PKO+lecithin, PKO+sucrose, PKO+cellulose, PKO+sucrose+lecithin, PKO+cellulose+lecithin) using a gravimetric method in a water activity range of 0.112-0.974. Sucrose adsorbed much less moisture than lecithin and cellulose at water activities below its deliquescent point (0.85), but showed a sharp increase in water sorption capacity at higher water activities with phase change from crystalline to dissolved sucrose. Addition of lecithin, sucrose, or cellulose increased water sorption capacity of fat-based coatings.
520 $a At a water activity gradient of 1.0 (aw1=0.0; aw2=1.0) across fat-based films, addition of sucrose, cellulose, and lecithin significantly reduced the unsteady-state diffusivity but increased the steady-state permeability under both vapor-induced and liquid-induced conditions. For fat-based films containing sucrose, the unsteady-state diffusivity (P=0.001) and permeability (P=0.00) were significantly higher under liquid-induced condition than those under vapor-induced condition at a water activity gradient of 1.0 (a w1=0.0; aw2=1.0).
520 $a For pure PKO films, sucrose concentration of the aqueous phase (Diffusivity: P=0.98; permeability: 0.93) and presence of sugar ester (Diffusivity: P=0.76; permeability: P=0.12) in the aqueous phase had no effect on the diffusivity and permeability. For fat-based films containing sucrose, the unsteady-state diffusivity increased and the steady state permeability decreased (P=0.00) with increasing sucrose concentration of the aqueous phase.
520 $a This research provides some guidelines for product development of chocolate products with water-based fillings or chocolate flavored ice-cream coatings in terms of formula development, sweetener selection, and shelf-life prediction. Bi-layer formulation of chocolate is recommended to retard moisture migration. Sweeteners in fat-based films or coatings should have a deliquescent point higher than that of water-based filling because moisture migrates mainly through liquid phase. Permeability data obtained under liquid-induced moisture migration should be used to predict the shelf life when the chocolate shell or coating has water soluble components. (Abstract shortened by UMI.)
590 $a School code: 0176.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
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790 1 0 $a Anantheswaran, Swamy, $e advisor
791 $a Ph.D.
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