Water migration through fat-based semi solid heterogeneous materials

Open Access
Authors
Publication date 07-2021
Journal Food Structure
Article number 100208
Volume | Issue number 29
Number of pages 8
Organisations
  • Faculty of Science (FNWI) - Institute of Physics (IoP) - Van der Waals-Zeeman Institute (WZI)
Abstract

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.

Document type Article
Note With supplementary file
Language English
Published at https://doi.org/10.1016/j.foostr.2021.100208
Other links https://www.scopus.com/pages/publications/85111267044
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1-s2.0-S2213329121000344-main (Final published version)
Supplementary materials
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