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Water migration through fat-based semi solid heterogeneous materials

delete2021-07-01
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H
Henri de Cagny
J
Joep Rouwhorst
L
Luben N. Arnaudov
S
Simeon D. Stoyanov
T
Theo B. J. Blijdenstein
P
Peter Schall *
DOI:10.1016/j.foostr.2021.100208delete
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摘要

摘要

En 中文
Water migration through heterogeneous soft materials is central to many applications including oil recovery and consumer product stability of foods and cosmetics. This slow water transport affects all material properties such as mechanical, optical and electrical, but its understanding and modelling remains challenging due to complex wetting and diffusion processes across the heterogeneous material. Here, we study experimentally the penetration of water through a soft composite with hydrophobic (fat) and hydrophilic (salt) components. Conductivity measurements indicate the emergence of a percolating water network above critical water and salt volume fractions. This is corroborated by mechanical measurements revealing a concomitant stiffening of the material due to proliferating water bridges. Simulations of water absorption at spherical inclusions confirm this scenario and show the underlying cluster growth and percolation process.
Keyword:
Water permeation
Fat-based heterogeneous material
Percolation
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期刊

Food Structure 封面图
Food Structure
IF:
5.9
论文数:
410
被引数:
1.7K

机构

U
university of amsterdam
学者数:
6.0W
论文数: 5.1W
被引数: 94
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