Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 35, Issue 3, Pages 323-329Publisher
BLACKWELL SCIENCE LTD
DOI: 10.1046/j.1365-2621.2000.00363.x
Keywords
mass transfer; non-linear diffusion; water vapour permeability
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We show that the moisture adsorption by a chocolate film is best described by a non-linear diffusion equation. We found an approximate analytical solution and determined the diffusion parameters by fitting this solution to experimental data. An adsorption experiment alone may be used to determine the moisture transmission properties of the material, significantly reducing the experimental effort.
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