| Description |
1 online resource (63 pages) |
| Series |
SpringerBriefs in Food, Health, and Nutrition ; v. 8 |
|
SpringerBriefs in food, health, and nutrition.
|
| Contents |
Theoretical Background -- Relationship Between Multiscale Food Structure and Moisture Transfer Properties -- Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings |
| 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) |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Moisture.
|
|
Food -- Composition.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Chimie.
|
|
Science des matériaux.
|
|
Food -- Composition
|
|
Food -- Moisture
|
| Form |
Electronic book
|
| Author |
Bourlieu, Claire
|
|
Gontard, Nathalie
|
| ISBN |
9781461463429 |
|
1461463424 |
|
