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: | , , |
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| Corporate Author: | |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Edition: | 1st ed. 2013. |
| Series: | SpringerBriefs in Food, Health, and Nutrition,
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| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-1-4614-6342-9 |
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.