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Effects of sucrose crystallization and moisture
migration on the structural changes of a coated intermediate moisture
food |
| Tiancheng LI1,Peng ZHOU2,Theodore P. LABUZA3, 4, |
| 1.State Key Laboratory
of Food Science and Technology, Jiangnan University, Wuxi 214122,
China；School of Food Science
and Technology, Jiangnan University, Wuxi 214122, China; 2.State Key Laboratory
of Food Science and Technology, Jiangnan University, Wuxi 214122,
China；Department of Food Science
and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA; 3.Department of Food Science
and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA; 4.2010-01-14 15:01:48; |
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Abstract The purpose of this study was to investigate whether moisture migration and sugar crystallization play an important role in the changes of IMF matrix structure. The migration of water was monitored with changes of water activity in different physical domains of samples during storage, while the crystallization of sucrose was determined with X-ray powder diffraction (XRD). The formation of both a hard inner-layer and agglomerated particles in the inner matrix was observed during storage. Our results suggested that both moisture loss and sucrose crystallization were mainly responsible for the formation of the crusty intermediate inner layer, and the agglomerated matrix particles were the result of sucrose crystallization.
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Issue Date: 05 December 2009
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