TY  - BOOK
AU  - Guillard,Valerie
AU  - Bourlieu,Claire
AU  - Gontard,Nathalie
TI  - Food structure and moisture transfer: a modeling approach 
T2  - SpringerBriefs in Food, Health, and Nutrition
PY  - 2013///
CY  - New York
PB  - Springer
KW  - Food
KW  - Moisture
KW  - Composition
N1  - Includes bibliographical references and index
N2  - 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)
ER  -