Finite Element Analysis of Moisture Migration of Multicomponent Foods During Storage

Abstract A mathematical model based on unsteady‐state mass transfer of water was developed to simulate the moisture migration in multicomponent foods, and the mathematical model was numerically solved by finite element method (FEM) using COMSOL Multiphysics program. The moisture absorption properties and effective moisture diffusivity of each food component were investigated independently. Simulated results were validated with experimental multicomponent food systems constituted of biscuits in contact with hawthorn sheets and agar gel. The agar gel (water activity 0.786)‐biscuit (water activity 0.161) system and the hawthorn sheets (water activity 0.643)‐biscuit system were packed in impermeable packaging to investigate the moisture migration evolution. The difference in water activity gradient of two food systems resulted in different moisture migration evolution, and then eventually influenced the storage stability of multicomponent foods. It is found that the FEM‐simulated equilibrium moisture content and the time required to reach equilibrium were favorably in agreement with experimental results. Practical Applications Moisture migration is an increasing cause for quality deterioration, such as the undesirable textural changes, of multicomponent food. Difference in water activity between components is the driving force for moisture migration as the system comes to equilibrium. Moisture will migrate from a region of high water activity to a region of lower water activity. Control of initial water activity gradient and moisture migration is critical to the quality and safety of multicomponent foods. Finite element method is developed that can be used for simulating moisture migration in multicomponent food products during storage. The results of this study would have practical applications in exploiting new multicomponent foods and predicting the shelf life of multicomponent foods.