Food structure and moisture transfer a modeling approach /
It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected b...
| Main Author: | Guillard, Valérie. |
|---|---|
| Other Authors: | Bourlieu, Claire., Gontard, Nathalie., SpringerLink (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
Dordrecht :
Springer,
2013.
Dordrecht : 2013. |
| Physical Description: |
1 online resource (63 pages). |
| Series: |
SpringerBriefs in food, health, and nutrition.
|
| Subjects: |
Food
-- Composition.
|
| Summary: |
It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the 'tightness' of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). |
|---|---|
| Item Description: |
Theoretical Background -- Relationship Between Multiscale Food Structure and Moisture Transfer Properties -- Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings. It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the 'tightness' of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). Includes bibliographical references and index. |
| Physical Description: |
1 online resource (63 pages). |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
9781461463429 1461463424 |