Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration

摘要

ABSTRACTVacuum infusion of porous food matrices (i.e., extruded starch crackers) with calorically dense suspensions of food powders in fat was investigated in an ideal system. Experiments involved infusion of model matrices with lipid suspensions consisting of milled, size‐characterized sucrose in corn oil. The influences of pore size/particle size ratio and suspension concentration on the penetration of liquid and particles were determined. A mathematical model that allows prediction of future behavior was fitted to the test results. The model indicates that dry‐weight particle penetration is strongly correlated with pore size and independent of initial particle concentration. Infusion of liquid plus particles was increased by raising porosity and lowering particle concentrat