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.
|
Table of Contents:
- Theoretical Background
- Relationship Between Multiscale Food Structure and Moisture Transfer Properties
- Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings.