Non-linear effects in moisture adsorption by chocolate

International Journal of Food Science and Technology

Volumn 35, Issue 3, 2000, Pages 323-329

  Antunes, Antonio C B ^a   Antunes, Leila J ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b INSTITUTO DE ENGENHARIA NUCLEAR   (Brazil)

Author keywords

Mass transfer; Non linear diffusion; Water vapour permeability

Indexed keywords

THEOBROMA CACAO;

EID: 0034361272     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00363.x     Document Type: Article

References (6)

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2. Biquet, B. & Labuza, T.P. (1988). Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier. Journal of Food Science, 53, 989-998.
3. Crank, J. (1956). The Mathematics of Diffusion. Pp. 4, 47. London: Oxford University Press.
4. James, F. & Roos, M. (1989). MINUIT, Function Minimization and Error Analysis. CERN D506 (Long Writeup). Geneva, Switzerland: CERN Program Library Office.
5. Ogunmoyela, O.A. & Birch, G.G. (1984). Effect of sweetener type and lecithin on higroscopicity and mold growth in dark chocolate. Journal of Food Science, 49, 1088-1142.
6. Rumsey, T.R. & Krochta, J.M. (1994). Mathematical modelling of moisture transfer in food system with edible coatings. In: Edible Coatings and Films to Improve Food Quality (edited by J. M. Krochta, E.A. Baldwin & M. Nisperos-Carriedo). Pp. 337-356. Lancaster, PA, USA: Technomic Publisher Company Inc.