ABSTRACTThe diffusional behavior of tripalmitin (TP) in a low moisture model system composed of microcrystalline cellulose and gum arabic was found to be very dependent on the water activity (aw), the temperature and the presence of paraffin oil (PO). The complex mechanism of mobilization of food components in dry systems, particularly that of TP in our system, has been discussed in detail. Such knowledge is especially important in relation to the reactions that occur hi foodstuffs during dehydration and subsequent storage. As a typical example, the results on TP diffusion indicate that the restriction of enzymatic activity in dry systems may not solely be due to the diffusional limitations of the reactants.
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