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.
|
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| 100 | 1 | |a Guillard, Valérie. | |
| 245 | 1 | 0 | |a Food structure and moisture transfer : |b a modeling approach / |c Valérie Guillard, Claire Bourlieu, Nathalie Gontard. |
| 260 | |a Dordrecht : |b Springer, |c 2013. | ||
| 264 | 1 | |a Dordrecht : |b Springer, |c 2013. | |
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| 505 | 0 | 0 | |t Theoretical Background -- |t Relationship Between Multiscale Food Structure and Moisture Transfer Properties -- |t Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings. |
| 520 | |a 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). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food |x Moisture. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 6 | |a Aliments |x Humidité. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh. | |
| 650 | 7 | |a Chimie. |2 eclas. | |
| 650 | 7 | |a Science des matériaux. |2 eclas. | |
| 650 | 7 | |a Food |x Composition. |2 fast. | |
| 650 | 7 | |a Food |x Moisture. |2 fast. | |
| 700 | 1 | |a Bourlieu, Claire. | |
| 700 | 1 | |a Gontard, Nathalie. | |
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| 776 | 0 | 8 | |i Print version: |a Guillard, Valérie. |t Food Structure and Moisture Transfer : A Modeling Approach. |d Dordrecht : Springer, ©2013 |z 9781461463412. |
| 830 | 0 | |a SpringerBriefs in food, health, and nutrition. | |
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