Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Structure and Moisture Transfer: A Modeling Approach

Food Structure and Moisture Transfer: A Modeling Approach

Guillard, Valérie
Bourlieu, Claire
Gontard, Nathalie

Paperback

Series: Springerbriefs in Food, Health, and Nutrition, Book 8

Technology & EngineeringGeneral Science

ISBN10: 1461463416
ISBN13: 9781461463412
Publisher: Springer Nature
Published: Feb 10 2013
Pages: 60
Weight: 0.45
Height: 0.20 Width: 6.10 Depth: 9.00
Language: English
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. ​

Also in

Technology & Engineering

View All