Please join us for today’s seminar presented by McKenna Helder entitled “Investigating Moisture Migration in Frozen Dessert Systems”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
Moisture migration in multi-component food systems occurs due to water activity differences, driving water movement between phases. Governed by thermodynamic and mass transfer principles, this process can lead to desirable or undesirable physical changes in the product. In frozen systems, moisture migration follows similar principles as in unfrozen systems but is further complicated by the presence of an ice phase, which alters water activity at sub-zero temperatures. This study investigates moisture migration in frozen sorbet-inclusion systems, aiming to develop a method for tracking migration over time and understanding its key driving forces. The effects of sorbet formulation, storage temperature, and inclusion type on moisture migration were examined. Results indicate that lowering the sorbet’s freezing point increases moisture migration, while higher viscosity reduces it. Elevated storage temperatures accelerate migration rates, and different inclusions exhibit similar trends and equilibrium moisture levels when stored under the same conditions. Additionally, the discovery of a sucrose-water eutectic in specific sorbet and inclusion combinations is explored as this eutectic acts as a barrier, altering moisture migration patterns. These findings improve our understanding of moisture migration in frozen systems and provide insights for optimizing inclusion stability in frozen desserts.
