Abstract
Moisture migration occurring during storage in multicomponent food systems is one of the most common problems facing the food manufacturing industry. An example for such a food system is a mass of ice cream in contact with a wafer. In this work, a dynamic moisture migration model for a confectionery food system consisting of a wafer separated by a moisture barrier from a high water activity component (e.g. ice cream) is developed. The 1D diffusion equation was solved for the barrier and wafer each having different transport properties. The developed model predicts the moisture content of the wafer in different locations throughout the product’s shelf life.