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- DescriptionIt's well kwn 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), nastructure, 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.
- Author(s)Claire Bourlieu,Nathalie Gontard,Valerie Guillard
- PublisherSpringer-Verlag New York Inc.
- Date of Publication10/02/2013
- SubjectIndustrial Chemistry & Manufacturing
- Series TitleSpringerbriefs in Food, Health, and Nutrition
- Series Part/Volume Number8
- Place of PublicationNew York, NY
- Country of PublicationUnited States
- ImprintSpringer-Verlag New York Inc.
- Content Note7 black & white illustrations, 6 colour illustrations, 4 black & white tables, biography
- Weight124 g
- Width155 mm
- Height235 mm
- Spine5 mm
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