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" Food structure and moisture transfer "
Valérie Guillard, Claire Bourlieu, Nathalie Gontard
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BL
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| Record Number
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590384
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| Doc. No
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b419603
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| Main Entry
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Guillard, Valérie
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| Title & Author
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Food structure and moisture transfer : a modeling approach /\ Valérie Guillard, Claire Bourlieu, Nathalie Gontard
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| Publication Statement
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Dordrecht :: Springer,, 2013
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| Series Statement
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SpringerBriefs in Food, Health, and Nutrition ;; v. 8
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| Page. NO
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1 online resource (63 p.)
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| ISBN
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9781461463429 (electronic bk.)
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: 1461463424 (electronic bk.)
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9781461463412
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Includes bibliographical references and index
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| Abstract
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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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| Subject
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Food-- Moisture
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Food-- Composition
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| Dewey Classification
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664/.07
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| LC Classification
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TP248.65.F66.G384 2013
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TP248.65.F66.G384 2013
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TX531.G85 2013
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Bourlieu, Claire
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Gontard, Nathalie
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Ohio Library and Information Network
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