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Food Structure and Moisture Transfer: A Modeling Approach: 8 (SpringerBriefs in Food, Health, and Nutrition) - Tapa blanda
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.
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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.
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Food Structure and Moisture Transfer: A Modeling Approach
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Food Structure and Moisture Transfer : A Modeling Approach
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ISBN 10: 1461463416
ISBN 13: 9781461463412
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Food Structure and Moisture Transfer: A Modeling Approach (SpringerBriefs in Food, Health, and Nutrition)
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Food Structure and Moisture Transfer
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Springer New York Feb 2013, 2013
ISBN 10: 1461463416
ISBN 13: 9781461463412
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 68 pp. Englisch. Nº de ref. del artículo: 9781461463412
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Food Structure and Moisture Transfer
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 . Nº de ref. del artículo: 4199041
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Food Structure and Moisture Transfer : A Modeling Approach
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Springer New York, Springer US, 2013
ISBN 10: 1461463416
ISBN 13: 9781461463412
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Librería: AHA-BUCH GmbH, Einbeck, Alemania
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Nº de ref. del artículo: 9781461463412
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Food Structure and Moisture Transfer : A Modeling Approach
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Food Structure and Moisture Transfer: A Modeling Approach (SpringerBriefs in Food, Health, and Nutrition)
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Food Structure and Moisture Transfer: A Modeling Approach
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Springer-Verlag New York Inc., 2013
ISBN 10: 1461463416
ISBN 13: 9781461463412
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Food Structure and Moisture Transfer: A Modeling Approach
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Paperback. Condición: Brand New. 2013 edition. 67 pages. 9.25x6.10x0.16 inches. In Stock. Nº de ref. del artículo: x-1461463416
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