ARTICLES

Moisture Transmission Through Peanut Oil Films

Authors: Peter J. Tiemstra , John P. Tiemstra

  • Moisture Transmission Through Peanut Oil Films

    ARTICLES

    Moisture Transmission Through Peanut Oil Films

    Authors: ,

Abstract

Abstract

The rate of moisture transfer through a peanut oil film was measured. It was found that the rate can be expressed by the equation:

r = [k a1 (Δ a)]/t

where r is the rate in g water/cm2/day, a1 is the higher water activity, Δ a is the difference in the water activity across the barrier, t is the film thickness and k is a constant.

This principle was extended to fat-humectant systems where the lower water activity phase is intimately distributed through the fatty medium such as peanut butter and chocolate liquor. Doubling the fat content should increase the film thickness around each particle by 2 and halve the transmission rate as was found experimentally.


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Keywords: Water permeability, water transmission, water activity, oil films, peanut oil films, Peanut butter, chocolate liquor

How to Cite:

Tiemstra, P. & Tiemstra, J., (1974) “Moisture Transmission Through Peanut Oil Films”, Peanut Science 1(2). doi: https://doi.org/10.3146/i0095-3679-1-2-3

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Published on
01 Jul 1974