Food Structure and Moisture Transfer A Modeling Approach
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 b...
| Main Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer New York
2013, 2013
|
| Edition: | 1st ed. 2013 |
| Series: | SpringerBriefs in Food, Health, and Nutrition
|
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties
- Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings
- Concluding Remarks
- References