Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

► Pore scale network model simulations are validated with MRI measurements. ► Immobile water at low activity (<0.85) could be quantitatively mapped with SPI-NMR. ► The kinetics is ruled by the relative vapor conductivity and local sorption rate to the lamellae. ► The relative vapor conductivity depends on porosity and cell's open surface fraction. ► Effective diffusivity description is not valid for small (<1 cm) or dry (MC < 10%) samples.