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portada food structure and moisture transfer: a modeling approach
Type
Physical Book
Author
Publisher
Year
2013
Language
English
Pages
60
Format
Paperback
Dimensions
22.9x15.5x0.5 cm
Weight
0.20 kg.
ISBN
1461463416
ISBN13
9781461463412
Categories

food structure and moisture transfer: a modeling approach

Valérie Guillard (Author) · Claire Bourlieu (Author) · Nathalie Gontard (Author) · Springer · Paperback

food structure and moisture transfer: a modeling approach - Guillard, Valérie ; Bourlieu, Claire ; Gontard, Nathalie

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Synopsis "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 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). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed. ​

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