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Food Structure and Moisture Transfer: A Modeling Approach: 8 (SpringerBriefs in Food, Health, and Nutrition) - Tapa blanda

Libro 9 de 43: SpringerBriefs in Food, Health, and Nutrition

Guillard, Valérie

 
9781461463412: Food Structure and Moisture Transfer: A Modeling Approach: 8 (SpringerBriefs in Food, Health, and Nutrition)
Tapa blanda
ISBN 10: 1461463416 ISBN 13: 9781461463412
Editorial: Springer, 2013

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer
Año de publicación
2013
Idioma
Inglés
ISBN 10 
1461463416
ISBN 13 
9781461463412
Encuadernación
Tapa blanda
Número de páginas
68
Contacto del fabricante
ProductSafety@springernature.com
ProductSafety@springernature.com

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