Résumé
Effective moisture diffusivities(D-eff) for model food systems presenting distinct structure and water sensibility were identified at various levels of hydration. Experimental moisture sorption kinetics with a controlled atmosphere microbalance were analyzed using distinct Fickian models with specific assumptions. Taking into account the deformation and the external resistance to mass transfer, higher values of D-eff were identified specially for hygroscopic dense products in the range of high water activity. The difference of impact of the model assumptions on D-eff depending on the investigated water activity range and food material was related to the structure and the equilibrium moisture sorption properties.