Food structure and moisture transfer : a modeling approach / Valerie Guillard, Claire Bourlieu, Nathalie Gontard.
Series: SpringerBriefs in food, health, and nutritionPublication details: New York : Springer, 2013.Description: vii, 60 p. : ill. ; 24 cmSubject(s): 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 type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TP248.65.F66G845 (Browse shelf(Opens below)) | 1 | Available | 00002111905 |
Includes bibliographical references and index.
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)
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