Food Structure and Moisture Transfer

A Modeling Approach

Nonfiction, Science & Nature, Technology, Engineering, Chemical & Biochemical, Food Industry & Science
Cover of the book Food Structure and Moisture Transfer by Valérie Guillard, Nathalie Gontard, Claire Bourlieu, Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Valérie Guillard, Nathalie Gontard, Claire Bourlieu ISBN: 9781461463429
Publisher: Springer New York Publication: February 11, 2013
Imprint: Springer Language: English
Author: Valérie Guillard, Nathalie Gontard, Claire Bourlieu
ISBN: 9781461463429
Publisher: Springer New York
Publication: February 11, 2013
Imprint: Springer
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. ​

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. ​

More books from Springer New York

Cover of the book The Internet for Orthopaedists by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Phonetic Search Methods for Large Speech Databases by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Physics and Radiobiology of Nuclear Medicine by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Bioaerosol Detection Technologies by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Adolescents, Crime, and the Media by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Neuroanatomy by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Reviews of Environmental Contamination and Toxicology by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book X-Ray Fluorescence Spectrometry (XRF) in Geoarchaeology by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Weighted Network Analysis by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Exploring Science Through Science Fiction by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Quantitative Evaluation of Fire and EMS Mobilization Times by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Linking Trade and Security by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Nanowire Field Effect Transistors: Principles and Applications by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Length-Scale Dependent Phonon Interactions by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
Cover of the book Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites, Volume 2 by Valérie Guillard, Nathalie Gontard, Claire Bourlieu
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy