Water vapour transmission in chocolate

International Journal of Food Science and Technology

Volumn 38, Issue 4, 2003, Pages 493-497

  Antunes, Antonio C B ^a   De Avellar, Isa G J ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF BRASILIA   (Brazil)

Author keywords

Diffusion; Gravitation drift; Moisture transfer; Permeability; Theoretical model

Indexed keywords

DIFFUSION; FOOD PRESERVATION; MATHEMATICAL MODELS; MOISTURE; WATER ABSORPTION;

GRAVITATION DRIFT;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 0037260020     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00706.x     Document Type: Article

References (12)

1. Antunes, A.C.B. & Antunes, L.J. (2000). Non-linear effects in moisture adsorption by chocolate. International journal of Food Science and Technology, 35, 323-329.
2. ASTM (1980). Standard text methods for water vapor transmission of materials, in 1980 ASTM Book of Standards. Pp. E96-80. West Conshohocken, PA: American Society for Testing and Materials.
3. Bear, J. (1988). Dynamics of Fluids in Porous Media. Pp. 3, 511. New York: Dover Publications.
4. 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.
5. Crank, J. (1956). The Mathematics of Diffusion. P. 2. London: Oxford University Press.
6. Donhowe, G. & Fennema, O. (1992). The effect of relative humidity on water vapor permeance of lipid and lipid-hydrocolloid bilayer films. Journal of American Oil Chemists' Society, 69, 1081-1087.
7. Donhowe, G. & Fennema, O. (1993). Water vapor and oxygen permeability of wax films. Journal of American Oil Chemist' Society, 70, 867-873.
8. Kester, J.J. & Fennema, O. (1989). Resistance of lipid films to water vapor transmission. Journal of American Oil Chemists' Society, 66, 1139-1146.
9. Landmann, W., Lovegren, N.V. & Feuge, R.O. (1960). Permeability of some fat products to moisture. Journal of American Oil Chemists' Society, 37, 1-4.
10. Martín-Polo, M., Voilley, A., Blond, G., Colas, B., Mesnier, M. & Floquet, N. (1992). Hydrophobic films and their efficiency against moisture transfer. 2. Influence of the physical state. Journal of Agricultural Food Chemistry, 40, 413-18.
11. Martín-Polo, M., Debeaufort, F. & Voilley, A. (1993). Polarity homogeneity and structure affect water vapor permeability of model edible films. Journal of Food Science, 58, 426-434.
12. Rumsey, T.R. & Krochta, J.M. (1994). Mathematical modeling 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: Technomic Publisher Company Inc.