2. Water/food matrix interaction
2.1 Water retention in the food industry
Mainly based on production yield calculations, water retention in food products has an economic dimension. The problem becomes even more acute when it comes to complex food matrices (ready-made meals, processed products). Water migration, whatever the cause, is inevitable: trapping water is a challenge, as water's diffusive capacity is its main property. By increasing viscosity, freezing can slow down water migration within the food. But this alternative...
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Water/food matrix interaction
Water diffusion in food
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