Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage

The assessed water diffusivity strongly decreased with the decrease in water content and slightly increased with temperature increase. The closer the pH is to the isoelectric point, the lower the water diffusivity. A unique relationship between water diffusivity and water content was not found. Regardless of the initial water content, the initial water diffusivity is always close to that of pure water. This suggests that structure changes induced by shrinking are a determining factor and that water content is just an indirect means of referring to that effect.