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Food Structure and Moisture Transfer: A Modeling Approach by Claire Bourlieu, Valerie Guillard, Nathalie Gontard (Paperback, 2013)

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About this product

Product Information

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.

Product Identifiers

Publisher
Springer-Verlag New York Inc.
ISBN-13
9781461463412
eBay Product ID (ePID)
178117235

Product Key Features

Subject Area
Bioengineering, Nanotechnology
Author
Claire Bourlieu, Valerie Guillard, Nathalie Gontard
Publication Name
Food Structure and Moisture Transfer: a Modeling Approach
Format
Paperback
Language
English
Subject
Engineering & Technology
Publication Year
2013
Type
Textbook
Number of Pages
60 Pages

Dimensions

Item Height
235mm
Item Width
155mm
Item Weight
1182g

Additional Product Features

Title_Author
Nathalie Gontard, Valerie Guillard, Claire Bourlieu
Series Title
Springerbriefs in Food, Health, and Nutrition
Country/Region of Manufacture
United States

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