Food Structure and Moisture Transfer is popular PDF and ePub book, written by Valérie Guillard in 2013-02-11, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Food Structure and Moisture Transfer can be Read Online from any device for your convenience.
Food Structure and Moisture Transfer Book PDF 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). 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.
Detail Book of Food Structure and Moisture Transfer PDF
- Author : Valérie Guillard
- Release : 11 February 2013
- Publisher : Springer Science & Business Media
- ISBN : 9781461463429
- Genre : Technology & Engineering
- Total Page : 64 pages
- Language : English
- PDF File Size : 11,8 Mb
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