Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

► This paper describes the construction and properties of a pore scale model of crackers. ► The gas diffusion network is extracted from X-ray tomography by 3D image analysis. ► A constitutive relation for the pore conductance is derived. ► The model is augmented with the local sorption kinetics in the solid lamellae. ► The network model can be volume averaged to effective structure related coefficients.